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Ingredients:
1 packet soba noodles cooked
4 cups spring water
2 inch strip  kombu
1 Shiitake rinsed
2 tablespoons bonito flakes
3 tablespoons shoyu
1 tablespoon mirin
1 sheet toasted nori cut into thin strips
2 scallions washed and finely sliced
2 teaspoons wasabi powder
Utensils:
Bowl for cooling broth, small bowl and plate for wasabi, skimmer
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Preparation:
Add the shiitake and kombu to the water and bring to a boil on a medium flame.
Remove the shiitake and kombu. They can be saved for other dishes.
Add the bonito flakes to the broth and simmer for 1-2 minutes.
Remove bonito flakes with a skimmer.
Add the shoyu and mirin and simmer for about 2 minutes.
Remove the broth and place in a bowl.
Leave to cool and then place the broth to chill in a refrigerator.
Mix the wasabi with a few drops of water
to form a thick paste. Cover with a plate
until serving.
Re-rinse the noodles and place on individual plates. Put the chilled broth in individual bowls and garnish with nori and scallions. Add the wasabi to taste.
Serve using the broth as a dipping sauce for the noodles. |
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My Brothr In Law Diagnoised with Pancreatic Cancer. Trying to find best methods to cure him. Chemo
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God Bless you Melanie
Saxton