Today's temperature has dropped below 0'C but no snow in sight. I didn't complain much about this winter as there was no snow ever since that big Noreaster that dropped heavy snow on us last October. And I was glad that we did our X'mas break road trip with no hassle nor worries about icing roads.
I was not joking that I ate my X'mas ham almost everyday last week and definitely all will be gone by this mid week. Today I cut some into strips and boiled it with some soy sauce, sesame seed oil and white pepper to make a clear broth for my Soba Buckwheat noodle lunch. I have grown to love Buckwheat noodle ever since last year and not seeing myself going back to the egg noodle so quickly. Soba is usually eaten with a cold broth in Japan but is versatile too in hot served broth. This noodle cooks quickly and comes in dried form and easily found in the Organic aisles of local supermarkets. This is such a simple lunch and much more healthier than the instant noodles that comes plenty with preservatives. Soba has a velvety texture and good for slurping.
1 portion of Buckwheat noodle; 3 leaves of Baby Bok Choi; Sliced Ham; 1 small bunch Enoki Mushroom or 1 shiitake, rehydrated and cut to thin slices; 1/2 tbsp Fried Onion Flakes (from Asian stores); 1/2 tbsp Light Soy Sauce, 1/2 tsp Sesame Seed Oil; pinch of white pepper
.Bring one pot of water to boil and immerse the Buckwheat noodle into it. Cook for about 2 mins on High heat. Remove and drain the water, place noodle in a bowl.
.Fill the pot with about 3-1/2 cups water, add in all the Bok Choi, Sliced ham, mushroom, onion flakes and all the condiments and bring to a simmering boil for about 7 to 10 mins.
.When boiling, turn off heat and arrange the bok choi, ham slices and mushroom on top of the Buckwheat noodle. Pour the broth in last covering about 3/4 full. Serve immediately.