Mugwort Soba with Marjoran Pesto

2 comments

Basically, this is fusion recipe, as it combines two ingredients traditional of two different cuisines. Soba are Japanese buckwheat noodles; there are many variations: sweet potato flavoured, green tea, wheat flour (Udon) or, as in this case, with wormwood (or mugwort or absinthe): an aromatic plant with bittering properties, antibacterial, antispasmodic, anti-inflammatory, digestive, emmenagogue and sedative (should be avoided while you’re breastfeeding, as it makes milk bitter).

Given the peculiar flavour of these noodles, I thought I’d combine them with a mild sauce, made of marjoram (bactericidal, digestive, sedative, harmonizing, antinflammatory and … very good).

Ingredients:
1 package of mugwort flavoured soba
1 bunch of marjoram
soy cream (optional)
½ clove of garlic
1 tablespoon of pine nuts
1 tablespoon of almond flour
1 tablespoon of extra virgin olive oil
salt – pepper to taste

Method:
Cook soba noodles in boiling unsalted water (instructions say 2 / 3 minutes, but I recommend you check before draining them, as the first time I ate them raw… 🙂 )and toss them in the pesto you’ve prepared by blending fresh marjoram, half a clove of garlic, pine nuts, almond flour, e.v.o. oil, salt, pepper and soya cream (if you do not like it, you can replace it with more e.v.o. oil, they’re delicious also without cream).
A nice sprinkling of almond flour or veg-parmesan and enjoy your meal!

Comment:
Now the bad news: traditionally, in Japan it is considered polite to eat soba giving out loud noises, and this is especially true when they are hot, because aspirating them quickly in your mouth helps to cool them down… so please, wear a bib and get down to it!

Chef: Luu from VeganBlog

  1. cassandra78 25 August 2011 at 07:17

    This is definitely to try!!! I’m too curious to taste marjoram pesto, I mean… not even sure it’s easy to find fresh marjoran here. I’ll try and let you know


  2. acorn 25 August 2011 at 13:41

    sounds delicious! I’ve never found this kind of soba, but I’ll look better… looking forward to try marjoram pesto



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