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Shoto's Cold Soba Noodles 🔥🧊🍜 from My Hero Academia #shoto #soba #noodles #myheroacademia #anime
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Recipe:
- 200g soba noodles
- 1/2 onions
- 1/2 leek
- 1 teaspoon ginger
- 250ml of water
- 250ml light soy sauce
- 80g sugar
- 100ml sake
- 100ml Mirin
- 5cm × 5cm kombu sheet
- 8g bonito flakes
⠀
Toppings:
- 1 spring onion
- grated radishes
- 2 teaspoons of wasabi
- 1/2 finely cut nori sheet
Blow torch or fry the onions and leek for more flavor. Add the leek and onion to a pot. Add ginger, soy sauce, mirin, sugar, sake, water and Kombu.
Turn the heat on high and until the mixture starts to bubble. Lower the heat to a simmer and reduce the broth for 20 minutes or until the onions and leeks have turned translucent and let out their flavors.
Turn the heat off and add the bonito flakes. Let it steep in the residual heat for 10 minutes. Strain the broth. Cool the mixture down and set it aside in a fridge.
Grate the radish. If you don’t have a grater, use a food processor or a blender. Add a little water to help it blend easier. Strain the radish by squeezing out the liquid with your hands. Form into small balls.
Cook the soba noodles according to package directions. Drain the noodles and wash the noodles under cold water. This process prevents the noodles from cooking further and allows them to retain a springy and chewy texture.
Add the grated radish, wasabi, and spring onions to your liking to the broth. Dip your soba noodles into the concentrated broth. Serve the broth cold with ice cubes.
UMAI!
- 200g soba noodles
- 1/2 onions
- 1/2 leek
- 1 teaspoon ginger
- 250ml of water
- 250ml light soy sauce
- 80g sugar
- 100ml sake
- 100ml Mirin
- 5cm × 5cm kombu sheet
- 8g bonito flakes
⠀
Toppings:
- 1 spring onion
- grated radishes
- 2 teaspoons of wasabi
- 1/2 finely cut nori sheet
Blow torch or fry the onions and leek for more flavor. Add the leek and onion to a pot. Add ginger, soy sauce, mirin, sugar, sake, water and Kombu.
Turn the heat on high and until the mixture starts to bubble. Lower the heat to a simmer and reduce the broth for 20 minutes or until the onions and leeks have turned translucent and let out their flavors.
Turn the heat off and add the bonito flakes. Let it steep in the residual heat for 10 minutes. Strain the broth. Cool the mixture down and set it aside in a fridge.
Grate the radish. If you don’t have a grater, use a food processor or a blender. Add a little water to help it blend easier. Strain the radish by squeezing out the liquid with your hands. Form into small balls.
Cook the soba noodles according to package directions. Drain the noodles and wash the noodles under cold water. This process prevents the noodles from cooking further and allows them to retain a springy and chewy texture.
Add the grated radish, wasabi, and spring onions to your liking to the broth. Dip your soba noodles into the concentrated broth. Serve the broth cold with ice cubes.
UMAI!
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