About the Recipe
A cooling Japanese Soba lunch or light dinner
Ingredients
for the cold soba broth:
400ml water
1 japanese dashi bag*
3 tbsp soy sauce
3 tbsp mirin
2 portions, soba
for the soba and topping:
1 thin slice of butternut, halved
1 thin slice of aubergine, halved
1/3 red bell pepper, halved
4 baby asparagus
2 finely chopped spring onions for garnishing
veg oil for shallow fry
some kitchen paper
*if you can’t buy japanese dashi bags, use 2 tsp of dashi granules for the broth instead.
Preparation
to make the cold soba broth:
put the water and dashi bag in a pan, bring to the boil and simmer for 4 mins
drain the dashi bag
add the soy sauce & mirin and simmer for 2 mins
set aside to cool
to make the soba noodles and topping:
cook the soba in boiling water according to the packet instruction, drain & rinse well with cold water. leave to drain and cool
now shallow fry the vegetables. fill a saucepan with 1cm of oil and heat to 170’C
fry the vegetables for 1-2 mins, (the baby asparagus will take only 30 secs)
drain the vegetables on kitchen paper
to assemble, put the soba in bowls, top with the fried vegetables and garnish with chopped spring onion
just before eating, add the cold soba broth & serve