Soba Noodle Soup
春菊なめこ蕎麦

Soba Noodle Soup

What’s your comfort food?

This simple question is a good conversation starter, and the response may reveal a lot about the person. Well at least you can make an intelligent guess where the person is from.

One of my comfort food is soba noodle soup. Well, actually any type of noodle soup found in Japan, like ramen, udon, and kishimen.

You’ve probably heard of soba, ramen, and maybe udon. Udon is a much thicker type of noodle. Kishimen is probably the least known outside Japan. It’s a flat noodle and it’s popular in the area called Nagoya where I grew up but not so much outside this particular area.

Anyway, last weekend I was in the mood for my comfort food and this is what I made.

Soba noodle soup with shungiku, nameko, and grated radish.

I hope I did’t lose too many readers by telling you the ingredients that are not well known in the US. Shungiku is the green leafy vegetable you see in the picture. Nameko is the cooked mushroom. And as you can probably tell, the bright pink colored thing in the picture is grated radish.

Since nameko has this jellylike texture when cooked, it could surprise some of the people; it’s one of the foods that people love or hate even in Japan. But I think many of you, if you like soba noodle, would enjoy your soba with shungiku and grated radish.

For this soup I decided to keep it 100% plant based. Instead of using “hondashi”, the Japanese fish based soup stock, I used dried seaweed and dried porcini mushroom. This was my first attempt to make my soba soup vegan, but I feel it was a big success!

春菊なめこ蕎麦

春菊、こんなに美味しかったかしらん、と久しぶりに食べたらびっくり。

それともこれは子供の時には分からなかったおいしさなのかしら、と、いろいろ考えるところアリ。

何はともかく、春菊、鍋、サラダで食べた後は、お蕎麦で。

火を入れず、食べる直前に、わっさわっさとた～っぷりのせて、いただきます。

もうこれだけでもイケるのですが、今回は、なめことラディッシュおろしをあわせて。

そして、お汁も今回は100%植物性。

ほんだしじゃなくって、昆布とドライポルチーニマッシュルームで出汁をとりました。

春菊なめこ蕎麦、おススメですよ～！

本日の器は一見和食器に見えますが、アメリカ人作。

地元の陶芸作家によるものです。

すらっとした形や、控えめに描かれた葉っぱなどが、気に入ってます。

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