Servings size: 1 pax

Cuisine Tags: Vegan, fresh soba, tomato sauce, cold noodle

Ingredients:

• 100g fresh soba

<Sauce>

•  2 tbsp of tomato ketchup
• 1 tbsp of rice vinegar
• 1 tsp of rapeseed oil
• 100ml of kelp soup stock (kelp soaked in water)
• An appropriate amount of salt and pepper

<Topping>

• An appropriate amount of mini tomatoes (cut into half)
• An appropriate amount of lady’s finger (boiled and thinly sliced into small pieces)

Instructions:

1. Mix the sauce and set aside to cool.

2. Boil fresh soba, then wash with cold water and drain.

3. Add tomato sauce to soba, serve in a bowl and put vegetables on it. Mix well and you can start to enjoy it!

Tips:

1. Remember to drain the water well after washing the soba with cold water. The taste of the sauce will not bland.

2. You can add other toppings including corn, edamame bean, bean sprouts, cucumbers, chopped leeks, etc.

3. You can store the sauce for about a week If you make too much sauce. It is convenient when you want to have a quick meal.

 Recipe By: Certified Cooking School Lima Instructor, Masumi Kato

 

Related Product(s):

Tomato Ketchup Made from Organic Tomatoes 300g	Japanese Fresh Soba Made from Homemade Buckwheat Flour (Without Soup) 200g | Easy-to-cook