Recipe

Channel Islands Tsukimi Soba

Moon-Viewing Buckwheat Noodles with a Channel Islands Twist

4.4 out of 5

Indulge in the flavors of the Channel Islands with this unique adaptation of the traditional Japanese dish, Tsukimi Soba. This recipe combines the essence of Japanese cuisine with the culinary influences of the Channel Islands, resulting in a delightful fusion of flavors.

Noodle Dish› Tsukimi soba

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Channel Islands cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Dairy-free, Gluten-free (if using gluten-free soba noodles), Nut-free, Low calorie

Allergens

Seafood (depending on the broth used), Eggs, Sesame seeds

Not suitable for

Vegan, Vegetarian, Paleo, Keto, High protein

Ingredients

In this Channel Islands adaptation of Tsukimi Soba, we incorporate local ingredients and flavors to create a unique twist. The traditional Japanese broth is enhanced with Channel Islands-inspired ingredients, such as locally sourced seafood or herbs. Additionally, we may substitute some of the traditional Japanese garnishes with locally available herbs and spices to infuse the dish with the flavors of the Channel Islands. We alse have the original recipe for Tsukimi soba, so you can check it out.

200g (7oz) buckwheat noodles 200g (7oz) buckwheat noodles
4 cups (950ml) Channel Islands-inspired broth (made with local seafood or herbs) 4 cups (950ml) Channel Islands-inspired broth (made with local seafood or herbs)
4 poached eggs 4 poached eggs
2 green onions, thinly sliced 2 green onions, thinly sliced
1 tablespoon sesame seeds 1 tablespoon sesame seeds
Fresh herbs (such as parsley or cilantro), for garnish Fresh herbs (such as parsley or cilantro), for garnish
Channel Islands-inspired spices (such as dried kelp or local herbs), to taste Channel Islands-inspired spices (such as dried kelp or local herbs), to taste

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 8g, 2g
Carbohydrates (total, sugars): 55g, 2g
Protein: 15g
Fiber: 6g
Salt: 2g

Preparation

1.
Cook the buckwheat noodles according to the package instructions. Drain and set aside.
2.
In a large pot, heat the Channel Islands-inspired broth over medium heat until hot.
3.
Divide the cooked noodles into serving bowls.
4.
Pour the hot broth over the noodles, ensuring they are fully submerged.
5.
Carefully place a poached egg on top of each bowl.
6.
Garnish with sliced green onions, sesame seeds, fresh herbs, and Channel Islands-inspired spices.
7.
Serve immediately and enjoy!

Treat your ingredients with care...

Buckwheat noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they should have a slightly chewy texture.
Channel Islands-inspired broth — Use locally sourced seafood or herbs to infuse the broth with the flavors of the Channel Islands. Experiment with different combinations to find your favorite flavor profile.

Tips & Tricks

For a vegetarian version, replace the seafood-based broth with a vegetable broth infused with Channel Islands-inspired herbs.
Add a splash of soy sauce or ponzu sauce for an extra burst of umami flavor.
Experiment with different herbs and spices to create your own unique Channel Islands twist.

Serving advice

Serve the Channel Islands Tsukimi Soba hot, as soon as it is prepared, to fully enjoy the flavors and textures of the dish.

Presentation advice

To enhance the presentation, arrange the poached egg in the center of the bowl and carefully pour the hot broth around it. Sprinkle the garnishes evenly over the top for an appealing visual effect.