ANNI KRAVI'S STANDARD SOBA BOWL

The Standard Soba bowl with peanut dressing

Ingredients // 

a large handful of baby spinach

1 serving of soba noodles (100% buckwheat noodles)

small sweet potato

1/5 of a medium broccoli head

a small handful of shredded purple cabbage

1 ½ dl  frozen edamame beans

egg + vinegar for poaching the egg

Peanut dressing: (I used Almond butter! - KD)

½ tbsp peanut butter 

1 tsp brown rice vinegar

1 tsp lemon juice

1 tsp tamari soy sauce

a splash of water

Method // 

Heat up three full casseroles of water until boiling.

While the water is heating up, wash your baby spinach, cabbage and broccoli. Scrub your sweet potato or even peel it if you wish.

Cut the sweet potato into small cubes and steam it until soft. Cut also your broccoli and steam also.  I use a Lékué steam case –3 minutes for the sweet potato and 1min 15sec for the broccoli. You could alternatively boil the veggies.

Once the water in your casseroles is boiling, cook the soba noodles according to package instructions (around 5-6 minutes) then rinse them in cold water and drain. Cook also your edamame beans (around 5 minutes) then rinse them in cold water and drain.

In the meanwhile, shred your purple cabbage into thin slices.

Once you have all your ingredients except the egg ready, arrange them in a bowl.

Finally, to poach your egg: splash some vinegar into your casserole full of boiling water, reduce the heat and drop the egg in the slowly boiling water (you can first crack the egg into a glass and only then pour it into the water). Cook for 4 minutes and 30 seconds, then carefully remove the egg and place it on top of your noodle bowl. You could alternatively soft boil your egg if poaching feels difficult.

Serve your Soba bowl with peanut dressing; simply mix together all the dressing ingredients with a spoon until smooth.