{"id":13230,"date":"2010-06-26T10:10:40","date_gmt":"2010-06-26T14:10:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13230"},"modified":"2010-06-26T10:10:40","modified_gmt":"2010-06-26T14:10:40","slug":"cold-soba-noodles-with-eggs-and-crunchy-vegetables%e3%81%b1%e3%82%8a%e3%81%b1%e3%82%8a%e9%87%8e%e8%8f%9c%e3%82%92%e3%81%9f%e3%81%a3%e3%81%b7%e3%82%8a%e3%81%ae%e3%81%9b%e3%81%9f%e5%86%b7%e3%81%9d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13230&lang=en","title":{"rendered":"Cold Soba Noodles with Eggs and Crunchy Vegetables
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Cold Soba Noodles with Eggs and Crunchy Vegetables<\/strong>
\nLunch June 6, 2010<\/em><\/p>\n

Cold soba noodles in cold broth is one of my favorite summer dishes. It’s light and satisfying. when you add protein and vegetables, this can be an easy one-bowl balanced meal!<\/p>\n

cold soba noodle with egg and crunchy vegetables: cooked soba noodle, cold soup (water, dashi, soy sauce, mirin, sugar), eggs, ginger oyster slaw(carrot, sugar peas, ginger, oyster sauce, soy sauce, vinegar, sugar, sesame oil), sesame seeds<\/p>\n

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Cold Soba Noodles with Eggs and Crunchy Vegetables Lunch June 6, 2010 Cold soba noodles in cold broth is one of my favorite summer dishes. It’s light and satisfying. when you add protein and vegetables, this can be an easy one-bowl balanced meal! cold soba noodle with egg and crunchy vegetables: cooked soba noodle, cold […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,12],"tags":[],"class_list":["post-13230","post","type-post","status-publish","format-standard","hentry","category-starches","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13230"}],"version-history":[{"count":31,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13230\/revisions"}],"predecessor-version":[{"id":13547,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13230\/revisions\/13547"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}