But anyway, the soup:Sesame Soba Soup (These measurements are very general– I would recommend just tossing the ingredients in, in these approximate amounts) 1/2 c. diced oniona few cloves of garlic, a few leeks (garlic leeks if you can find them), some scallions (or other allium vegetables, maybe a cup or two, total)– all chopped into small pieces (If you don’t have leeks or garlic leeks or scallions on hand, just use a bunch of garlic– maybe 4-5 cloves)
2 T garlic powder (if not using fresh garlic)
1 T ginger powder (or some fresh chopped ginger)
1/8 tsp. cayenne pepper
2 c. chicken or beef stock (optional; you can substitute water), plus 2 c. water (or 4 c. water, total)
1/3 c. good quality soy sauce
2 T fish sauce (optional)
2 T. brown sugar (or white sugar or agave nectar)
1 9.5 oz/269 g bag of soba noodles (or substitute Barilla Plus spaghetti noodles)
3 T sesame oil
1. In a large pot, heat some olive oil or butter on medium heat. Add onions, sprinkle them with about 1/2 tsp. salt, and cook for about 5 minutes. Let them brown a little bit but not burn.
2. Add garlic, leeks, scallions, and stir with the onions for about 1 minute. Add ginger and cayenne. Stir for another minute, or until fragrant. Add chicken or beef stock and water (or just water), soy sauce, fish sauce, and sugar. Place a lid on the pot and bring to a low boil.
3. Add noodles to the pot, and cook (uncovered) for about 3-4 minutes, or until noodles are tender (soba noodles cook more quickly than regular flour noodles, so be careful not to overcook!)
4. Check seasonings– add a little more salt or soy sauce if you want. Ladle into bowls and top each bowl with about 1 T of sesame oil.
(You could also add just about any vegetables you have on hand to this soup, or top with some tempeh or leftover roasted chicken, etc.)