• Miwa

JAPANESE SOBA NOODLE / VEGAN





It's traditional to eat Japanese soba noodle on the last day of year in Japan.


My family also followed the tradition and enjoy soba noodle together with tempura.


Japanese noodle soup usually contains fish stock, so this time , I'm introducing plant based version!


I hope every one of you can enjoy this delicious noodle soup!







<VEGAN JAPANESE SOBA NOODLE/ ヴィーガンかけ蕎麦>


<Yield> 1 servings


<Prep time> 5 mins (Not including the time for soaking)


<Cook time> 15 mins


<Ingredients>


Kaeshi ( soup base)

¾ cup of mirin /150cc

¾ cup of soy sauce/150cc

1 tbsp of sugar 


Noodle Soup / 1 serving

1-2 pieces of dried shiitake mushrooms

1 piece of kombu ( 5×10cm)

2 cups of water

3 ½ tbsp of Kaeshi


Noodle soup ( easy version)/ 1 serving

1 tsp of kombu dashi powder

3 ½ tbsp of Kaeshi soup base) ( soup base)

1 ½ cup of hot water




<Directions>

1;

Using dried shiitake mushrooms & kombu

Soak kombu & dried shiitake mushroom in 2 cups of water for overnight.

If you are in rush, soak dried shiitake mushroom into the hot water for 30mins. Kombu in a cold water for 30mins. Remove the shiitake mushroom and kombu from when it's done with hydrating.


Using kombu dashi powder ( Easier version!)

Dissolve 1 tsp of kombu dashi powder into 1½ cup of hot water.



2; In a pot, over mid heat, add ¾ cup of mirin. Once it comes to a boil, let it cook for 5-10 seconds to cook off the alcohol. Add 1 tbsp of sugar and dissolve it well. In goes ¾ cup of soy sauce. Just before it comes to a boil, off the heat and discard from the pot. Let it come down to the room temperature. This is called KAESHI in Japanese.


3; Take 3 tbsp -3½ tbsp of KAESHI( process2) and mix with dashi ( process1) in a pot. Heat it up until it's hot enough. Soup is ready.


4; Cook noodle according to the package instruction.

Drain the water and transfer onto the bowl and pore the soup over the noodle. Garnish your favorite toppings. In the video, I'm topping fried egg plant, spinach and tempura bits.


<Miwa’s tips> ※Watch more on YouTube!

・The mixture of soy sauce and mirin( process2) can be kept in a fridge for 2 weeks. The longer it sits the better it tastes.


・It gets burnt easily on process2. Try not to cook it too long. The entire process only takes 3-4mins.


・If it's too salty, always dilute with water to your liking.


<Storage time>

Store the soup in an air-tight container in the fridge for 2 days after it’s made.

Store the soup and noodle separately.



<Recommended sides>

JAPANESE PICKLES RECIPE



2021/01/25 MIWA


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