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Super Soba

I have yet to learn how to make traditional, Japanese soba noodles; this is something of interest, for they are of renowned and personally recognized nutritional value.

If provided with a teacher; maybe I will someday.

However, I have been provided access to them.

Wholesome buckwheat pasta from the generally, wholesome country of Japan; the humans of this wonderful place are learned in many styles of “noodles”.

I am particularly fond of soba or “buckwheat pasta”.

They are the prime ingredient to “Souper Soba”!

When given the opportunity to obtain soba, I can manage to create this fine meal of extraordinary sustaining quality. Not having to mention the tantalizing flavor; for I shall make mention, despite.

First and foremost, you shall need a stock of….meat, vegetable, something…

I prefer my own; made from one whole chicken. Know that using the skin, neck, fat and bones of the entire fowl is crucial. This lovely creature did not need die to be wasted.

This is also not the time to discover Fartfist’s brine and broth techniques. You must always gain the experience for thyself; learn of my tactics, but you will need to practice your own glorious disasters.

 I’m leaving that for other chapters.

Secondly, you must secure a wide variety of ingredients and cook them down, in stock, before adding the precious soba.

You will use what comes natural to you; I will use what I can get.

Carrot. Young Cabbage, Green Onion, Ginger, Soy Bean, Gourmet Mushroom (Morel, Chanterelle, Shitake, Oyster, Reishi…Truffle or at least one type of nutritional fungus), Purple Garlic, Red Cayenne, Black and White Peppercorn, Salt, Olive Oil, Mustard and Celery Seed.

Assuming you have good broth of your favorite stock; heat this on low for the duration.

Now arrange, prepare and begin lightly grilling your vegetables (Carrot, Cabbage, Onion, Ginger, Soy, Fungi, Garlic…all the “wet” ingredients).

Set aside a very small amount of chopped garlic, ginger and green of the onion.

You can use a fist; add a pinch of cayenne to this.

While your veggies lightly grill; you should be collecting your “dry” ingredients (Cayenne, Corns, Salt, and Seeds).

Be very careful to not over grill or dry out your veggies; if you hear them scream or their juices dripping into the fire, you need to remove them from the grill to the cutting board.

Your dry ingredients will need pulverization.

I do not own a proper mortar and pestle for this, so I use a cup and the handle of a wooden spatula.

You will crush these dry morsels until they are powdered together well.

Now if you do this all correctly and in time; you will now sprinkle just a little on the vegetables while they grill (Lightly, mind you.)

Save a very small pile of the dust; set it close to the other benched players.

Take your, now completed and very lightly seasoned, grilled veggies and dice them into small, bite sized chunks and rake them into your fine broth, which should be slowly rolling under low heat at this point.

You must now move mush faster.

Remember the chicken used in the broth?

I hope you separated it, to safely consume…

If not, no worries, those bones and gristles are edible to a few to digest, maybe not you; but some, none the less.

What!? You did just eat corn cob coins in my Orc Roast! (Or at least I did!)

Hurry up and get a skillet on high heat, so you can work some magic.

Once you are prepared to fry and just before, put the soba in the broth.

Put chopped/sorted chickens and all saved aside ingredients into this pan after glazing it hot with olive oil. You need to be here for this; toss and fry it hard, until things get nice and sticky at the bottom of the skillet. You must allow it to accumulate enough and NOT burn it (it’s already cooked!), so lifting from heat may be required occasionally as you toss. As soon as the pan darkens and things become hard to scrape from the bottom; the INSTANT this happens, you will need to be ready to ladle once, from the broth. Take enough from the broth, so that the bottom of the pan and meat is covered, then stir in a circular motion, rubbing and scraping the bottom. Notice it change and clean the pan as you swirl. Immediately take it off the heat and into the pot.

These steps, not so much the ingredients, will matter most.

Continue on low heat until soba is getting flexible; not quite supple soba. Stir it gently and occasionally; not fast and frequent.

Now I hope you have a few eggs… notice I withheld these important ingredients; as to minimize confusion while deliberating other tasks.

Drop those in the pot of soba, trying not to break them.

Let five minutes pass, with seldom intervals of suavely, savored stirring.

Take out the eggs, use this time to make sure you didn’t over cook the soba; this is easy to do, and less enjoyable when they are cooked to mush. I personally like them firm.

Sometimes I will even separate them to eat dry or thicken the broth with corn starch to glaze them.

Your mood and experiences will lead you along your own adventures!

Peel your eggs and hopefully, they are slightly gelatinous, under the albumen. Now slice them into coins and garnish your bowls on top, so that each serving may have the seepage from the slightly undercooked yolks.

It is also great to just crack a room temperature egg on top, raw. Allow the soup to cool a little with it there in the bowl and dig in! A sprinkle of salt too! Meh…soy sauce.

Milled barley will taste great in it as well!

Your body will thank you and you shall undoubtedly thank yourself.

This meal will ensure you are strong enough for anything this world can muster against you; on your way with me, towards Unsanity!

Un-sickly.

Get off of that ruthless, stupid sofa and toss up some “Super Souper Soba”.

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Published by Fartfist

I am personally a personal personality for a personable person using this persona.

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