Here in Germany many people eat Sauerkraut around the new year for a good health and luck in the next year. In Italy you have to eat 12 grapes for that matter.
In Japan for a long life you eat long Soba noodles and you take care, that you do not have leftover soba noodles.
I love soba noodles, I am a huge fan of buckwheat flour and use that in baking sometimes too.
These noodles have a great texture and a special taste and together with this intense soup, they are delicious.
You can serve them plain or with greens or even with tempura. I had gyoza for lunch and 4 pieces left over. They were a good part of the soup.
100 g soba noodles, long ones of you can get them
175 ml water
1/2 package of dashi stock
1/4 cup soy sauce
1/4 cup mirin
1 tbsp sugar
1/4 cup Tsuyu sauce
1 bunch of spring onions
1/4 bunch of chives
4 gyoza
1 tbsp roasted sesame seeds
Make the soup and put in the white parts of the spring onions, leave the top greens for later.
Heat up the gyoza.
Cook the Soba for 4 min in salted water, drain and wash them thoroghly. Put them in ice cold water for 30 seconds and drain them well.That will firm them up again.
Place everything in a bowl, pour the soup on top and sprinkle with sesame seeds.
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