400g Hakubaku soba noodles
1.4 litres Dashi broth
Olive oil (for frying)
4tbsp Plain flour
1/2 Egg (beaten)
8 Mangetout (blanched)
4 Spring onions (finely sliced, diagonally)
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then divide into 4 serving bowls and set aside.
NOTE:You may add a few finely sliced vegetables to the noodles if you wish(eg:mushrooms, baby spinach or even any left-overs you may have).
STEP TWO:BATTER DROPLETS
Heat the oil to 180c.
In a bowl, lightly beat together the flour, egg and water.
Using chopsticks, drip the batter into the hot oil, a little at a time (avoid making big lumps).
Cook until batter is golden brown and floats to the surface.
Drain on absorbent paper.
STEP THREE:DASHI BROTH
Heat the dashi broth until hot but not boiling.
Top the noodles with 2tbsp of batter (placing in centre of each bowl).
Place 2 mangetout on top and a sprinkling of spring onion.
Gently ladle over, the dashi broth.