Making money online, or at least wanting to, can take up a lot of valuable time.Often before you have finished one money making course,you are told it is a scam, and then start another money making course,and with every course are oodles of free courses to motivate you to a decision and buy that new course...There always will be time needed to eat though, unless you want to die poor and hungry?
Everything should be quick, you feel. Quick! even if you do make money ,is not really a 'Great Ultimate Dream!'
Not that dreams should aim for that anyway.But instant anything,and that usually means food,and food usually means instant noodles. Instant noodles, though nice , are usually wheat based, and the recipe we have, uses buckwheat. Buckwheat,also called 'Soba', has more goodness, and may keep you going with more stamina too.
Using a packet of dried soba noodles,bring a pot of water to the boil,and put a little over half of a 200g packet in for one person.
Swirl the boiling water around,which will catch the sticks of soba.This will soften and bend them,to bring them down into the water . You don't want them dried and sticking up half way out of the pot.
Sometimes everything bubbles up and over.So you cant walk away.
If the soba is 100% made of buckwheat,called 100% soba, then you have to get ready to add in some cold water to get it off the boil.Then you have to watch that does not reboil up and over the rim of the pot again.100% soba seems to make the water more frothy than those without other flours added.
A lot of soba noodles have wheat added.Some have Yam flour added.This does make it easier to cook.
Green tea soba is made with green tea as the liquid used .This also is made with wheat or yam flour added.
What was amazing,was seeing handmade soba being made in Japan (on TV).
It was seen in a show by an English food guru, Jamie Oliver.
In my shop,handmade noodles imported from Japan are so thin,and so straight,and so even in thickness.I just think to myself,"No way, they can't possibly be handmade???"There has been so much consummate skill used, to get such a, well,machine made look?But the value is surely in the energy and love imparted to the product.Never mind anyway, you can just buy the machine made one.But it does remind me of the artisan potters in Japan whom make their pots just a little off so that they are not ordinarily perfect, if you can understand that?
This noodle cooking is fairly quick,but I still have my cool little sauce to add.This is fitted in between the few things to do preparing the noodles. If you have some leftovers, last night's roast meat , or canned things like vegetables in brine. Or you can cook some vegetables,soaked, dried mixed fungi are best.With cans, you can get those what I call Brain mushrooms, because they are good for the brain evidently. Specifically they are called needle mushrooms , or enotaki.
For adding as a garnish, check out packets of Asian pickles, specifically Japanese ones, of which there is a range of types. Or try looking up Chinese szechuan cha chai.Check out Korean KimChi, in one of its many forms. Usually it is chilli cabbage though. Wasabi can be added to a corner of your dish too,but be warned that it can blow a few cobwebs out,and it would not go with non Japanese pickles,though.It has a strange 'hot/ coolness', and it tends to rush rather too quickly up your nose for some reason.Some say that the effect is like that naughty substance that idle superstars indulge in Except this will be healthy. Be at peace that the effect does not last long, so it is not like chilli wherein you may suffer for a few minutes.
Pickled ginger would be nice to cleanse your palate with before eating, and if you use pickled stem ginger and slice it thin like a famous chef, then a few slivers on top will be quite attractive,and will add nicely to flavours.
Various add ons should be at different times, because this dish is best plain and simple, without all of the above all added at once.
Inappropriate in some towns, but a raw egg can be cracked and left on top.This texture difference and the protein addition,and pure flavour of the egg works as a foil to the sauce in the noodles.
Inappropriate,sometimes because of salmonella and bird flu questions.
Dried preflavoured Nori seaweed may be bought if you want to be flash,and add a little quick vegetable greenery. You may want to diligently cut it into slivers with a pair of scissors or a very cheffy knife, but this is supposed to be a quick dish.
My sauce usually has a favourite oil.Pumpkin seed oil is no longer available in our shop .It probably wont even be available in my country,it was just not popular.So I possibly have the last bottle around these parts.
You, probably could use peanut oil. Before adding, heat it up with a bit of fresh root ginger.The oil makes the soy sauces and oyster sauce that we will add less concentrated. Frying ginger in the peanut oil just seems to improve flavours.You can make this at any time and just have a pot of it around ready for use.
At one stage in western history, ginger was the top value trading item.Value in weight, far more than tea or silk in Olde Imperial English times.
Now, In a little bowl, add some Japanese soy,or some Chinese light soy.Add dark Chinese soy,and a little oyster sauce.
The Japanese soy can be shoyu, or Tamari, or, low salt mild Japanese soy.
Shoyu is where more liquid than whole mashy beans are left in the mixture,and Tamari is the exact opposite, where there is a little juice over the beans,and the beans are called Miso.
OK.
Stir around, and add the oil plus a little sugar,or I use Xylitol which is a natural sugar substitute.It is made from Rice Bran.
Ready to go,keep this to one side to pour this all over your soba noodles when they are ready.
So get a single strand of soba out of the boiling water with a pair of chopsticks. Bite into this after shaking off the water. It won't be too hot.
If it seems soft enough, after finally trying this a couple of times every so minutes, it is ready. If it was left alone, your soba could end up over cooked and too puffy.
Give the soba a little rinse with a colander, under cold water.Put soba into a nice soba bowl, add the
sauce , then the raw egg, and then the other bits and pieces and pickles or seaweed.
You are welcome to eat this with loud slurps.
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