Mushroom soba noodles
Japanese food
noodles
Soba soup is generally diluted with five times the amount of dashi soup from Happo Bijin, but we make it with a more dashi soup, taking into account the amount of water evaporating over the heat.
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.
Cooking time: 15 minutes
Exclude the time to soak the dried noodles soba
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How to make it
1
Put the dried noodles soba in a bowl, pour enough water to cover the noodles, and let it soak for about 10 minutes. Place in boiling water and boil for about 3 minutes, then quickly heat it up with ice water to remove rough heat.
2
Slice the mushrooms into thin slices, add them to a pot with Yapyo Bijin and kelp stock and place on high heat.
3
Quickly boil the silken pod and slice it into thin slices.
4
When [2] starts to boil, add the soba noodles from [1]. Once the soba noodles are warmed, transfer them to a bowl.
5
Topped with silken pod and dried sansho pepper on top of the soba noodles.
Ingredients for 1 person
-
- Kelp broth
- 300cc
-
- mushroom
- 50g
-
- silken pods and boiled underneath
- 15g
-
- For dried sansho
- A little
