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Serves: 5 | Prep Time: 2 hours | Cook Time: 15 minutes
Soba and Vegetable Aspic


  • 8 ounces Eden Soba, 1 package
    or any Eden Soba
  • 4 cups kombu dashi (soup stock), see Eden's recipe, or vegetable stock
  • 1/2 cup carrots, dice small
  • 1/2 cup organic sweet corn, fresh or frozen
  • 14 1/2 ounces Eden Diced Tomatoes, drained
  • 1/2 cup zucchini, diced small
  • 5 Tbsp Eden Agar Agar Flakes
  • 1/4 tsp Eden Sea Salt
  • 1/4 cup water
  • 2 tsp Eden Shoyu Soy Sauce
  • 1 tsp fresh ginger root, finely grated
  • 1 Tbsp green onions, finely chopped


Cook pasta as package directs, rinse and set aside. Place the kombu dashi in a pot, bring to a boil. Blanch the sweet corn 1 minute and remove to drain. Blanch the carrots 1 minute and remove to drain. Blanch the zucchini 30 seconds and remove to drain. Add the agar agar flakes and sea salt to the stock. Bring to a boil. Reduce the flame to low and simmer 2 to 3 minutes, stirring occasionally, until the flakes dissolve. Pour half the stock into a shallow glass baking dish. Place in the freezer until gelled but not frozen. Place the soba and vegetables in layers on top of the gelled agar. Pour the remaining stock over the soba and vegetables. Refrigerate until gelled, about 1 1/2 hours. The soba and vegetables should now be sandwiched in between two layers of the gelled stock.

Prepare the sauce by mixing together the water, shoyu, ginger and green onions. Slice the aspic into squares and pour 1 to 2 teaspoons of the sauce over each serving of aspic before serving.

Nutritional Information

Per serving - 218 calories, 1 g fat (6% calories from fat), 8 g protein, 42 g carbohydrate, 6 g fiber, 0 mg cholesterol, 313 mg sodium

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