Saturday, August 4, 2012
Miso Soba 味噌そば Soba Noodles In Miso Soup With Hot Spring Egg
I know this is not the most traditional way of serving soba noodles but after a 10 km run, a bowl of miso soup just won't cut it so I added some soba noodles and a hot spring egg to the everyday Japanese staple. Despite being a meatless meal; this nutritious bowl of noodles is both comforting and satisfying, the best thing is it takes very little effort to prepare.
This will be my last Japanese or Japanese inspired dish for the time being, see you on Monday for the latest Muhibbah Malaysian Monday roundup. Please send in your entries to firstname.lastname@example.org if you would like any of your post to be included by 6am Melbourne time on Monday.
recipe from the tummies' kitchen
recipe per serve
100 g of soba noodles, cooked until al dente
1 onsen tamago (hot spring egg)
chopped spring onions
a strip of nori sheet to serve
for the broth;
3 cups of water
1.5 tbs of instant dashi powder
1 heap tbs of red miso paste
a small block of tofu, cut into strips
2 tbs of wakame seaweed
First prepare the broth - heat up 3 cups of water in a pot, season with instant dashi and miso paste then add in the tofu and wakame seaweed. Check for seasonings.
Cook soba noodles in a pot of boiling water until al dente. Drain and place noodles in a bowl.
Pour the hot broth over the awaiting noodles, top with a hot spring egg, chopped spring onion and nori.
I couldn't help but to also tempt you with the perfectly cooked hot spring egg.