Mushroom soba
The typical recipe for soba soup is to dilute it with five times the amount of dashi as Happomibijin, but we make it with a larger amount of dashi, taking into account the amount of water that evaporates when cooked
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Place the dried soba noodles in a tray, pour in enough water to cover the noodles, and leave to soak for about 10 minutes. Then, place in boiling water and boil for about 3 minutes, then quickly cool in ice water and drain in a colander
2
Thinly slice the mushrooms and add to a pot containing Happomibijin and kelp stock, then heat over high heat
3
Briefly boil the snow peas and slice them thinly
4
When [2] starts to boil, add the soba noodles from [1]. Once the soba noodles are warm, transfer them to a serving dish
5
Top the soba with green beans and dried Japanese pepper to complete the dish
Ingredients for 1 person
-
- Dried soba noodles
- 25g
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Kelp broth
- 300cc
-
- mushroom
- 50g
-
- Uses parboiled silken
- 15g
-
- Dried Sansho pepper for topping
- A little
[PR]
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