Recipes for a Hasty Supper


Attempting to, or even just thinking about, making money online may be time-consuming. You start one course on making money, only to be told it’s a scam before you finish it, and then you start another course on making money, and with each class, there are tons of free courses meant to encourage you to make a decision and buy that next course…But unless you plan on starving to death, there will always be time for a meal.

You have the impression that everything needs to move quickly. Quick! That’s not the ‘Great Ultimate Dream!’ even if you succeed in making a lot of money.

Not that that’s what a dream’s purpose should be. Instant noodles are the go-to fast dish when time is of the essence. While most instant noodle recipes call for wheat flour, the buckwheat flour in our recipe makes them healthier. A diet rich in buckwheat, often known as “Soba,” may help you maintain your strength and energy for longer.

To prepare one serving of dried soba noodles, boil a saucepan and add a little more than half of a 200g packet.

Toss the soba sticks into the boiling water and stir to disperse. They can be pliable and lowered into the water this way. You don’t want them to dry out, so they protrude from the pot.

There are moments when the pot boils over. So you have no way out.

If the soba is composed entirely of buckwheat, in which case it is referred to as “100% soba,” be prepared to cool it down by adding cold water. If it happens, you’ll need to keep an eye on it to make sure it doesn’t start boiling over the pot again. The water becomes more foamy when made with 100% soba, compared to when other flours are used.

Many brands of soba noodles also contain wheat. Yam flour is an ingredient in some. This does simplify the cooking process.

Green tea is the liquid used to make green tea soba. This is also prepared by including either wheat or yam flour.

Seeing soba produced by hand in Japan (on TV) was incredible.
It was featured in a program hosted by English chef Jamie Oliver.

Noodles cooked by hand in Japan are uniform in thickness and shape when they arrive at my business. It’s like, “No way, they can’t possibly be handmade???”How much mastery of one’s craft is required to achieve what appears to be machine-made? But the worth lies unquestionably in the enthusiasm and care that went into making it. What the heck, get the machine-made one. But it reminds me of the Japanese potters who purposely leave slight imperfections in their work to stand out from the norm.

The noodles only take a few minutes to prepare, and then I can add my special sauce. This is done in between the few steps required to prepare the noodles. Leftover roast meat from the previous night or canned goods like brined veggies. You might also try cooking some vegetables; rehydrated dry mixed fungi are ideal. These mushrooms, which I affectionately call “Brain Mushrooms” due to their purported cognitive benefits, are available in cans. Specifically, these mushrooms are known as enoki or needle mushrooms.

There are many different kinds of Asian pickles, especially Japanese ones, that would work well as a garnish. Alternatively, you may research Szechuan cha chai. Try any variation on the popular Korean dish KimChi. However, in most cases, spicy cabbage is used. A dab of wasabi here or there can liven up your plate, but it should be used with caution; it won’t pair well with any pickles that aren’t Japanese. There’s an odd ‘hot/ coolness,’ which climbs your nasal passages too rapidly. Some have compared the effect to a specific illegal narcotic that lazy A-list celebrities enjoy; the difference is that this one will be good for you. You can rest assured that the effect is short-lived, unlike chili, where you may have discomfort for only a few minutes.

It would be pleasant to use pickled ginger as a palate cleanser before eating, and if you used pickled stem ginger and sliced it thin like a great chef, a few slivers on top would be lovely and complement the flavors very well.

This dish benefits from not having all of the above added at once; thus, they should be added at different periods.

A raw egg may be smashed on top, though this may be frowned upon in some communities. The egg’s clean flavor, protein boost, and distinct texture provide a welcome contrast to the noodle dish’s savory sauce.
Inappropriate, particularly regarding inquiries about salmonella and the bird flu.

If you need a quick vegetable green, you can buy dried Nori seaweed that has already been flavored. This is meant to be a quick meal, so you probably shouldn’t take the time to cut it into thin slices with a pair of scissors or a particularly fancy knife.

My go-to oil for sauces is. Unfortunately, we have run out of pumpkin seed oil. My country probably won’t even import it because of its unpopularity. I may have the last bottle in the area.

You may try using peanut oil. Spicy fresh root ginger should be added before use. The oil dilutes the soy and oyster sauces we’ll be using. The flavors all seem to benefit from frying the ginger in the peanut oil. You can whip this up whenever needed and keep a handy pot on hand.

Ginger was once the most valuable commodity in Western history. More excellent value per unit of weight than either tea or silk in the days of Old Imperial English.

Put some Japanese or Chinese light soy into a small bowl. Mix with some oyster sauce and black Chinese soy sauce.

You can use shoyu, Tamari, or even mild, low-sodium Japanese soy sauce in its place.

When more liquid remains after mashing the beans than whole beans, you have Shoyu; when there is just a thin layer of liquid over the beans, you have Tamari; and when no juice is left over, you have Miso.


Mix in the oil and some sugar or a natural replacement like Xylitol. Rice Bran is the main ingredient.

Set this aside and pour it over your soba noodles as soon as they’re done cooking.

So, using chopsticks, fish out a single strand of soba from the pot of boiling water. You can eat this after you dry off a bit. The temperature won’t be unbearable.

If you give it a try every few minutes and it still doesn’t look soft enough, it’s done. Soba, if left unattended, may become overcooked and mushy.

In a colander, wash the soba briefly in cool water. Prepare a bowl of soba like you usually would, then

sauce, followed by the raw egg, and finally, the other garnishes, such as pickled vegetables or seaweed.

Slurping sounds when eating are encouraged.

New Zealander Barry Wah Lee. To enroll in a seven-part course, please visit his blog at or send a blank email to [email protected].

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