Making A Soba Noodle Bowl

Soba noodle bowl – Soba is the Japanese word for buckwheat. Buckwheat is lighter than wheat flour with a different and interesting taste. Buckwheat Noodles fall apart when cooked as wheat flour is added as a binder to hold the noodles together. The result is a thin type of spaghetti noodle that is brown in color and is served both hot and cold in a variety of recipes throughout Japan.

Soba noodle bowl is usually made with a combination of 70 percent buckwheat flour and 30 percent wheat flour. This combination of flour is mixed with water to the desired consistency of the dough. The dough is kneaded more than four times as it does not get mushy. It is then cut into noodles. Each chef has his own soba noodle technology and kept mostly secret.

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Rich in minerals and vitamins and contains all eight of the essential amino acids, soba noodle bowl is a healthy food. A 4 oz. portion contains 286 calories and 56 carbohydrates 12 g of protein. Buckwheat, which is made of noodle, is a fruit, nutritious kernel is ground in varying degrees of roughness when used as flour.

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