I chose the dish because it is easy to prepare yet rich in nutrients and tasty at the same time. I actually invented the dish myself after researching recipes online and looking at what ingredients I already have at home.

Soba contains thiamine, which is missing in rice. Soba also contains all eight essential amino acids, including lysine, which is absent in wheat flour. “Wood ears” are rich in amino acid, while lobster tails and the fried egg contain much protein. The combination creates a healthy and balanced comfort dish especially suitable for lunch.

Saba (そば or 蕎麦) is the Japanese word for buckwheat. It originated in the Shaanxi area in China and had a long history in both China and Japan. The tradition of eating soba began in the Edo period of Japan, between 1603 and 1868. It can be served chilled or hot.

The dish takes some preparation ahead of time, like the thawing and marination of the lobster tails and the soaking of the “wood ears.” The rest, however, is relatively easy and quick. It takes some effort to get the lobster meat out of the shells, though. Thanks to this project, I discovered a new dish that I will definitely make again.