Midori No Tanuki Soba (Large)
September 2nd, 2005
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour. It is a thin brownish noodle served with various toppings and condiments in hot or cold dishes to reflect the seasons. Soba is so ubiquitous that it can refer to noodles in general. The noodle is springy to the bite and feels silky soft eating.
The tempura burst with delicate sweet flavors and different textures depending on how long it is in the soup and it’ll get very soft if you wait too long. The dried shrimp pieces in the tempura were chewy, but tasted interesting regardless. With so much going on, you almost don’t remember about the other stuffs like the brown chunks of fried tofu (bean curd) and broad green pieces of seaweed. The only drawback about this one is that it has an oily aftertaste.
Don’t worry about the big piece of tempura on top being covered with hot water, it get soft easily. In fact, if you like it crunchy, add it in after 2 minutes into the 3 minutes standing, reclose and let stand until it’s time.
Without reading Japanese, you recognize this item by picture. The logo with the smiley face is Maruchan. The trick to identification is by its color scheme: green-red-white-black-yellow.
Cooking Directions
- Boil about 1 1/2 cups of water.
- Open the lid halfway, take out soup packet and empty content into the bowl.
- Add boiling water up to the inside line, close lid and let stand for 3 minutes.
- Remove lid, stir well and serve.
Ingredients*
Net wt. 4.27 oz (121g)
Wheat FLour, Buckwheat Flour, Palm Oil, Tempura (Palm Oil, Wheat Four, Shrimp, Annotto Extract, Grean Laver, Carotene Color), Starch (Tapioca, Potato), Salt, Sugar, Seasonned Fried Soybean Curd, Wheat Protein, Soy Sauce (Soybean, Wheat, Salt, Dextrin), Monosodium Glutamate, Dried Green Onion, Bonito Powder, Hydrolyzed Soy Protein, Seaweed, Caramel Color, Calcium Carbonate, Sodium Phosphates, Red Pepper, Guar Gum, Soy Lecihin, Yam Powder, Xanthan Gum, Disodium Inosinate, Disodium Guanylate, Natural and Artificial Flavor, Locust Bean Gum, Tocopherol.
Disclaimer*
Ingredients were copied from the product label, however you should not rely solely on this information in any manner.
Product of Japan by Toyo Suisan Kaisha Ltd.
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour. It is a thin brownish noodle served with various toppings and condiments in hot or cold dishes to reflect the seasons. Soba is so ubiquitous that it can refer to noodles in general. The noodle is springy to the bite and feels silky soft eating.
The tempura burst with delicate sweet flavors and different textures depending on how long it is in the soup and it’ll get very soft if you wait too long. The dried shrimp pieces in the tempura were chewy, but tasted interesting regardless. With so much going on, you almost don’t remember about the other stuffs like the brown chunks of fried tofu (bean curd) and broad green pieces of seaweed. The only drawback about this one is that it has an oily aftertaste.
Don’t worry about the big piece of tempura on top being covered with hot water, it get soft easily. In fact, if you like it crunchy, add it in after 2 minutes into the 3 minutes standing, reclose and let stand until it’s time.
Without reading Japanese, you recognize this item by picture. The logo with the smiley face is Maruchan. The trick to identification is by its color scheme: green-red-white-black-yellow.
- Boil about 1 1/2 cups of water.
- Open the lid halfway, take out soup packet and empty content into the bowl.
- Add boiling water up to the inside line, close lid and let stand for 3 minutes.
- Remove lid, stir well and serve.
Ingredients*
Net wt. 4.27 oz (121g)
Disclaimer*