“Hey Pika, where have you been all month?” – Nobody
Regardless of the length of summer vacation, everybody seems to wait until August to do the really fun things. Maybe it’s because the weather evens out by then, maybe it’s because they spent July saving up money for August frolicks, but whatever the reason, August is the time of all the fun things. Case in point: I just got back from Washington, DC. I saw the Washington Monument and the Lincoln Memorial, two landmarks that I’d only seen in movies and TV shows. On the way back, we did some shopping in Grove City. Shoonie got a little green bow. BOW!!! |>o<|
And today… just feeling bleh. How to describe the feeling… it’s when you have more on your plate than you thought. Or when you take work with you on a trip thinking you’ll get it done, but you don’t because it’s a vacation. Or when you miss somebody. Or you remember the red Navi is coming soon. Whatever it is, it can be temporarily healed with comfort food!
Guess what I bought today? Soba noodles! These are Japanese noodles made from buckwheat. The ones I bought come in a pack of 6 individually wrapped bundles. Each bundle makes one serving of noodles. Genius! Why can’t we package spaghetti like this? In Harvest Moon: Tree of Tranquility, you can cook buckwheat noodles with egg. That was the inspiration behind this improvised recipe, along with my Naruto-esque love for ramen. So, without further ado, let’s get comfort cooking!
2 cups water
1 chicken flavoured bouillon cube
2 sticks of imitation crab
Chopped chives for garnish
First thing’s first, boil the water and dissolve the cube to make your soup stock.
Meanwhile, chop up your imitation crab into bite size pieces. I don’t care what people say; imitation crab is tasty and convenient. But if you would rather have stronger tasting protein, you can substitute the imitation crab for ham, hot dogs, bits of cooked chicken or beef, or tofu if you’re an alie—-er, I mean vegetarian. 😀 Whatever you decide to add, make sure it’s cooked. This way you can simply toss it in to thaw and warm up.
Pour the beaten egg into the noodle soup, stirring constantly to disperse the egg. Look familiar? If you frequent Asian restaurants, it should; you’ve just made egg drop soup!
Finally, add in your chopped crab meat. Turn off the heat and let the soup “rest” for about a minute before serving.
Pour into a bowl, top with a few chives, and you’re done!
Tasty and comforting! This is a very versatile soup. Don’t like crab? Try ham. Think egg drop looks gross? Maybe poached is more your style. I think next time, I will try a meatless approach by substituting the crab for sautéed mushrooms, and instead of egg drop just hard boil and slice the egg.
Eww… these noodles turned out a bit slimy. I guess that’s why the package said to rinse the noodles after cooking. Basically, cook noodles separately, drain, rinse, and add to prepared broth. I wish I had read this blog post before hand. Also beware, egg drop soup does not keep well. It will leave a gritty feeling in your mouth when eaten cold, and congeals the next day. Bring a friend, or at least a large appetite!
I would definitely eat soba again, and in different ways. I said before that these are not spaghetti, but maybe I will try using these noodles instead of spaghetti sometime.
Have you tried soba? Do you eat your noodles with self-confidence? How do you prepare your soba? Comment below!
Pika, so happy~