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GreenChef Omid | Cold Negi Soba Soup
Posted By Omid On January 30, 2009 @ 8:47 pm In Full Recipe List,Recipes / Raw,Recipes / Soups & Salads | 5 Comments
Cold Negi Soba Soup (raw)
Recipe by Omid
This Cold Negi Soba Soup is a refreshingly delicious cold soup made with fresh raw vegetables and with a slight hint of ginger and garlic and all naturally nama shoyu. The shredded and julienned fresh, raw, crunchy, colorful vegetables are attractively presented on the Shiitake-kombu base.
Serves about 2 people
For the Broth:
3” piece Fresh Kombu
1/2 cup Shiitake mushroom caps
1 Tbsp sesame seed oil
1 Tsp grated ginger
1 1/2 cups Water
Step 1 Rinse shiitake properly under cold running water.
Step 2 Chop shiitake and kombu, place them in a blender with other ingredients and blend for 1-2 minutes. Add more water until you get a broth consistency.
Step 3 Use this base immediately or store in the refrigerator and use within a day.
For the Soba Noodles:
Step 1 Wash the courgettes.
Step 2 Shred the courgettes with a peeler into thin long ribbons or spirals.
Step 3 Put them in a bowl of ice water and set aside.
For the Vegetables:
6 marinated shiitake, cut into strips
4 tbsp nama shoyu
1 pink radish, peeled and julienned
1 cup Chinese cabbage, shredded
4 tbsp sesame seed oil
3 Tsp ginger, grated
1 garlic clove, grated
½ cup coriander leaves, finely chopped
Step 1 Take shiitake strips in a bowl, add the nama shoyu, mix and set aside to marinate.
Step 2 Place the shredded cabbage in a mixing bowl, add 4 tbsp of sesame seed oil, grated ginger and garlic, mix well and and set it aside.
Mounting the Masterpiece
Step 1 Take two soup bowls and divide the base equally between the two.
Step 2 Divide the shredded courgette equally in the center of the two bowls.
Step 3 Pile shredded cabbage, julienned radish and shiitake mushrooms strips on the shredded courgettes and garnish with chopped coriander. Remember to divide equally! You may also sprinkle with sesame seeds if you like.
Enjoy it cold.
*If you are using dried kombu and dried mushrooms, soak them in hot water for 20-30 minutes. Then use the soaked water to make the base. *Placing the spiraled courgettes in ice water keeps it fresh and also gives it a fresh crunchy texture. *Courgettes are also commonly called zucchini.
* Cold negi soba soup is a raw, fresh, and healthy cold soup that improves your appetite and also cleanses your digestive system. The variety of ingredients used in this recipe makes this an excellent choice of raw, fresh, natural, tasty and refreshing soup.
* There are a variety of fresh, colorful vegetables like courgettes, pink radish, Chinese cabbage and shiitake, all of which are very good sources of vitamins, minerals, dietary fiber and antioxidants.
* The shiitake and kombu base is also a good source of proteins.
* The ginger, garlic, and coriander not only adds the flavor and adds that slight touch of spiciness, but also improve the digestion and the natural volatile oils present in these has beneficial health properties.
* Nama shoyu is a natural unpasteurized Japanese soy sauce made of soybeans and wheat that adds complex flavors to the soup, which enhance the flavor profile of the soup, and reduces the need to add any more spices or seasonings.
* Sesame seed oil is an excellent vegetable oil that provides the necessary dietary fats.
1. This soup is low in calories and carbohydrates, but provides a decent amount of proteins and fats.
2. Very good source of all the vitamins like vitamin A, C, K, and B-group vitamins like thiamine, riboflavin, niacin, B6, and folic acid.
3. Very good source of Vitamin A, which is good to maintain good eye sight, healthy skin and gums and also act as antioxidants.
4. Excellent source of Vitamin C, which is a natural antioxidant and also helps in maintaining healthy gums, skin, and blood vessels.
5. Very good source of Vitamin K, which has a role in depositing calcium in the bones, thus increasing the bone mineral density and also reducing the risk of osteoporosis in elderly women.
6. Also good source of B-group vitamins like thiamine, riboflavin, niacin, vitamin B6, and folic acid, all of which are essential for energy production, and also as cofactors for many metabolic reactions.
7. Also good source of B-group vitamins like thiamine, riboflavin, niacin, vitamin B6, and folic acid, all of which are essential for energy production, and also as cofactors for many metabolic reactions.
8. This is a rich source of minerals like magnesium, sodium, and selenium, and moderate source of iron, manganese, copper, phosphorus potassium and calcium, all of which are essential to maintain normal metabolic activities. These minerals also act as cofactors in many chemical reactions in various metabolic processes like detoxification, energy production, respiration, etc.
9. Good source of dietary fiber, which has a role in regulating the bowel functions, and reducing the risk of various intestinal disorders like hemorrhoids, constipation, IBS, etc. Dietary fiber also reduces the absorption of cholesterol and also regulates the blood glucose and cholesterol levels.
Each serve of this dish provides the following nutrients –
Calories: 12.5%; Total Fats: 15%; Saturated Fats: 12%; Carbohydrates: 7.5%; Proteins: 10%; Fiber: 15%; Iron: 10%; Magnesium: 16%; Potassium: 16%; Sodium: 65%; Zinc: 12%; Copper: 45%; Manganese: 22%; Vitamin A: 42%; Vitamin C: 70%; Vitamin K: 53%; Thiamine: 5%; Riboflavin: 21%; Niacin: 23%; Vitamin B6: 25%; Folic acid:
I hope that you guys get to enjoy this recipe as much as my family & my friends do.
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