Ramen is a staple of many kitchens, from college students to busy families, but you can get the same effect from its much better cousin, buckwheat soba noodles. They take only a minute or two longer to cook but don’t add all that fat and salt that you get from those prepackaged noodles. This recipe takes a simple ramen idea and dresses it up with those noodles, as well as other “fixins” like kimchi, mushrooms, zucchini and tofu, all ingredients which cook up as quickly as the soba does.
- Buckwheat soba noodles are used as a quick noodle over ramen noodles
- They are a quick noodle like ramen but adding whole grains and less oil
- The recipe contains items that cook quickly like tofu and zucchini.
“Kimchi is the star of the show here, so even if you don’t have all the vegetables suggested below, you can easily make up the difference by just piling on the peppery pickled cabbage instead.”
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