New to Soba (buckwheat) noodles, also to seaweed...looking for guidance?

Question

I want to start making soba noodles, but lots of recipes have them cold. Is this the norm? It would be more convenient to bring them for lunch like this but are they really good? Also, I know the more buckwheat the better. It's always the second ingredient in the list on the package, the rest in in Japanese and I can't read it. Is there one more healthy brand that you know of?

I'm also interested in using seaweed, I don't know what to get in the dried section. I go to a huge asian market where no one is really willing to help. I'm pretty sure nori is for wrapping sushi...what other kinds are good for you? and easy to make? Thanks!

Answer 1

Soba noodles can be cooked and eaten cold, especially if you use them with vegetables in a vinegar dressing.  You could add some tofu, fish, shrimp...

Since you are interested in seaweed, you could cook some, drain it, dice it, and add it to the soba noodles.  :-)))

There are whole cookbooks devoted to seaweed.  You are right that nori, also known as laver, is used for wrapping sushi.  You may find it spiced and roasted and crumbled to use as a seasoning.

Kombu can be used for soup, especially good if you rinse a few sticks of it, put them is enough water to more than cover them, and simmer on a low heat for an hour.  Don't let the water boil away!  The nori creates soup stock.  Some people throw the kombu away.  I slice it into matchsticks and throw it back into the soup.  You might throw it into the soba noodles!

There are other seaweeds like arame and dulse.  You generally rinse, soak, and cook.  The times vary depending on the type of seaweed.  

It is great that you are concerned about the ingredients.  Many people avoid monosodium glutamate (MSG) which is in many Japanese products in my area.  Organic may be available in your area.  Enjoy!!