2 easy 30 min 60 min boil green onions myoga Recipes - Japanese reduced sodium seiyo meshida simmer soba tenkasu warabi

Sansai tanuki soba / buckwheat noodles with mountain vegetables and tempura pearls

As a noodle topping, sansai mountain vegetables alone give a refreshing taste but could be a bit too light. Tenkasu tempura pearls add a rich note but could lack texture. They soak up the soup, which could also mean you get more sodium than desired. Combining these two ingredients while reducing the volume of each is one delicious solution. Sliced young myoga stems offer a clean aroma and taste.

For the recipe below, usukuchi pale soy sauce and regular dark soy sauce, not reduced-sodium soy sauce, are used for the soup to achieve stronger umami. Dried enoki mushrooms are also added to enhance the umami effect. The strong soup means more satisfaction with a smaller amount compared to a weaker soup, and this naturally makes us refrain from taking extra sips, preventing excess sodium consumption. This works especially well with unflavored toppings or toppings that contain lots of moisture.

1/2 of recipe: 
425 calories; 17.7 g protein; 3.6 g fat; 78.6 g carbohydrate; 8.4 g net carbs; 479 mg sodium; 0 mg cholesterol; 7.2 g fiber; 371 mg potassium

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