This yummy Japanese soup is welcomed during all year, both in a hot summer day or on a cold winter evening. You can also serve it as main course. With all these ingredients it can satisfy every appetite.
INGREDIENTS :(for 4 servings)
- 1L of Dashi stock – you can buy it in Asian stores (or otherwise fish stock that you can prepare by yourself, explanation further on)
- 250g of Sobu noodles
- 4 tablespoons of Tamari soy sauce
- 4 tablespoons of Mirin
- 4 tablespoons of rice vinegar
- 1 cm of ginger root, grated
- 1 cup of chopped Chinese cabbage (it can be found in almost every bigger supermarket or you can use normal cabbage)
- 4 eggs (not completely hard-boiled, it is the best if they are somewhere between hard-boiled and soft-boiled, but it is not so detrimental)
- 2 handfuls of finely chopped green onion
Dashi is the equivalent of our soup stock and it consists of dried mackerel leaves, dried sardine leaves, dried shitake mushrooms and dried Kombu algae. It provides the soup with that special “Umami” aka 5th taste. If you happen to find it in the supermarket, prepare the stock for 1L of water following the instructions.
We can prepare a variation on Dashi by ourselves, but as we don’t have dried fish, we will make some adaptations.
- 1L of water
- 1 dried shitake mushrooms
- 5-6 pieces of Kombu algae
- 10 sardines
Soak the algae and mushroom in cold water for 20 minutes. Put it on medium high temperature and add the fish. When you see the foam on the edges, lower the temperature and continue to cook for 10 minutes. Continually put away the foam and then take it away from the stove and strain it.
Attention: don’t put in freezer as it’ll get bitter and you want to avoid that!
- In 1L of soup stock add grated ginger, soy sauce, Mirin, rice vinegar, cabbage, mushrooms and leave it to boil.
- Lower the temperature and continue to cook for 10 minutes until veggies get softer, but not overcooked and squishy.
- In the meantime cook Soba noodles (around 5 minutes) and strain them.
- Prepare the bowls and fill them firstly with hot noodles and then add the soup.
- At the very end, add pieces of chopped green onion and one boiled egg cut in half.
- Try to eat it with chopsticks and spoon and don’t forget to slurp!