SERVES: 3 DIFFICULTY: Easy COOKING TIME: 10 minutes
Start this recipe the day before but then you’ll have Chilled food for chilling out with on a hot day
Soba Dashi Soup
5 Dry Shitake Mushroom
1 Dry Konbu Seaweed (5cm x 5cm square sheet)
600 ml cold water
150 ml Soy Sauce
150 ml Mirin 150 ml
270g Hakubaku Ramen Organic Noodles
1 tbsp Wasabi
3 tbsp Spring Onion, chopped
Kizami Nori (pre-shredded nori)
Prep time: 15 mins + 1 hour chill time + Overnight soaking
Cooking time: 10 minutes
- In a bowl, make dashi by combining shitake mushroom, konbu and water. Leave overnight in fridge. Remove the mushroom and konbu.
- Place dashi in a saucepan, add soy sauce and mirin. Heat until boiling point. Remove from heat, placing saucepan in an ice bath and cool until room temperature. Place in fridge to further cool.
- Prepare Soba noodles as per pack instructions. Cool in ice bath. Drain well, set aside
- On 3 plates, divide soba noodles and place kizami nori on top. Put 20ml wasabi and 1 chopped spring onion on the side. Serve with a cup of soba dashi to dip the noodles in.