{"id":6603,"date":"2009-08-11T21:13:48","date_gmt":"2009-08-12T01:13:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=6603"},"modified":"2009-08-11T21:15:21","modified_gmt":"2009-08-12T01:15:21","slug":"soba-noodle-soup-with-onion-tempura%e7%8e%89%e3%81%ad%e3%81%8e%e3%81%ae%e5%a4%a9%e3%81%b7%e3%82%89%e3%81%9d%e3%81%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=6603&lang=en","title":{"rendered":"Soba Noodle Soup with Onion Tempura
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\"img_7550\"<\/a> \"img_7554\"<\/a><\/p>\n

Soba Noodle Soup with Onion Tempura<\/strong>
\nDinner August 8, 2009<\/em><\/p>\n

I’m not sure how many of my English readers are interested in Japanese traditional dishes (well, I don’t actually know if I have any English readers, other than my family and close friends!). But here is another traditional Japanese dish: Soba noodle soup. Soba noodle is made with buckwheat flour, and is supposed to be very healthy. Of course, I grew up eating it without knowing anything about it. <\/p>\n

This soup I made last weekend for Terry and myself for a light dinner was a rather simple version. In the traditional fish-based broth, there was soba noodle, scrambled egg (cooked with a little sugar and salt), onion tempura, and green onion. Tempura is a popular topping for this kind of soup, but people usually like to use seafood, such as shrimp.<\/p>\n

I’m going to introduce another dish using soba noodles tomorrow. It’s still categorized as an Asian dish, but soba noodle is used in a non-traditional way. I hope you’ll come back to see it tomorrow!<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

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Soba Noodle Soup with Onion Tempura Dinner August 8, 2009 I’m not sure how many of my English readers are interested in Japanese traditional dishes (well, I don’t actually know if I have any English readers, other than my family and close friends!). But here is another traditional Japanese dish: Soba noodle soup. Soba noodle […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-6603","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6603","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=6603"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6603\/revisions"}],"predecessor-version":[{"id":6685,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/6603\/revisions\/6685"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}