Tokyo Seed Soba

Tokyo Seed Soba is a delightful twist on the traditional soba noodles, blending the earthy flavors of buckwheat noodles with the vibrant, nutty notes of assorted seeds. This dish not only caters to flavor enthusiasts but also provides a healthy and nutritious meal option rooted in Japanese culinary tradition.

Background and History

Originating from Japan, soba noodles are a staple in Japanese cuisine, known for their versatility and nutritional benefits. Made primarily from buckwheat flour, soba noodles have been enjoyed in Japan for centuries, often served either hot in soups or cold with dipping sauces. The integration of seeds into the soba mix is a modern culinary innovation aimed at enhancing the texture and enriching the taste of the traditional dish.

Rich in fiber, protein, and essential vitamins, Tokyo Seed Soba combines nutritional seeds such as sesame seeds, sunflower seeds, and pumpkin seeds. These seeds not only add a unique crunch but also boost the dish's health benefits.

Ingredients

• Buckwheat flour - 200g
• All-purpose flour - 50g
• Water - 125ml
• Sesame seeds - 2 tablespoons
• Sunflower seeds - 2 tablespoons
• Pumpkin seeds - 2 tablespoons
• Soy sauce - 4 tablespoons
• Mirin - 2 tablespoons
• Dashi stock - 500ml
• Ginger (grated) - 1 teaspoon
• Green onions (chopped) - for garnish
• Nori seaweed (sliced thinly) - for garnish

Preparation

To make fresh soba noodles, start by combining buckwheat flour and all-purpose flour in a large bowl. Slowly add water, mixing until the dough comes together. Knead the dough gently on a floured surface for about 5 minutes until it becomes smooth and firm. Let the dough rest for 30 minutes wrapped in a damp cloth.

Preparing the Seeds

While the dough rests, toast the sesame seeds, sunflower seeds, and pumpkin seeds in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant. Set aside to cool.

Rolling and Cutting the Noodles

Roll out the rested dough into a thin sheet about 2mm thick. Sprinkle some toasted seeds evenly over the surface, pressing them gently into the dough. Fold the sheet into a manageable size and cut thin strips to form the noodles. Dust with flour to prevent sticking.

Cooking Process

Bring a large pot of water to a boil and gently add the noodles. Cook for about 3-4 minutes until tender, then drain and rinse under cold water to stop the cooking process. This rinsing also helps to remove excess starch, which ensures the noodles are firm and not sticky.

Preparing the Sauce

In a separate pot, combine soy sauce, mirin, and dashi stock. Bring to a gentle simmer, then add the grated ginger. Allow the flavors to meld for about 5 minutes, then remove from heat.

Serving Suggestions

Divide the noodles into serving bowls. Pour the warm sauce over the noodles. Garnish with chopped green onions and slices of nori seaweed.

Enjoying Tokyo Seed Soba

Tokyo Seed Soba is best enjoyed fresh, showcasing the unique textures and flavors of both the noodles and seeds. Pair this dish with a refreshing Japanese tea for a complete culinary experience. The combination of warm broth and cold noodles offers a perfect balance, while the seeds provide a delightful crunch in every bite.