Spicy soy milk soup with soba beans
Unadjusted soy milk will harden if you add salt, so use adjusted soy milk for soy milk. Takana, bean paste and ginger eliminate the smell of minced pork.
How to make it
1
Chop all the ingredients in <A> in small pieces.
2
Heat 1 tablespoon of scallion oil in a frying pan and fry the ground pork using the back of a ladle, pounding it. Add <A> and minced sashimi, takana, and bean paste.
3
Add the spiciness of the bean paste to just the spiciness of the bean paste, and add the aroma with 1 tablespoon of sesame oil. Fry over medium heat to remove any moisture and place it on a separate plate.
4
In a separate frying pan, combine the soba noodles that have been soaked in water with 100cc of Chinese soup and heat them. Add soy milk to this.
5
Add the soy milk and bring to a boil, then season with salt. Serve this in a bowl and add the minced pork from [3] and flake it with clams and cook it off.
Ingredients for 2 people
-
- Milk pork
- 100g
-
- Scallion oil
- 1 tablespoon
-
[A]
- White leek
- 1 tablespoon
-
- ginger
- 1 tsp
-
- garlic
- 1 tsp
-
- Zaay
- 1 tablespoon
-
- Takana
- 1 tablespoon
-
- Bean paste sauce
- 1 tsp
-
[B]
- Alcohol
- 2 tbsp
-
- soy sauce
- 1 tsp
-
- sugar
- 3 tablespoons
-
- Chinese soup
- 3 tablespoons
-
- Sesame oil
- 1 tablespoon
-
- the buckwheat seeds while dried
- 70g
-
- Chinese soup
- 200cc
-
- Soy milk
- 200cc
-
- salt
- Small amount
-
- Asatsuki
- 1 tablespoon
[PR]
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