Tempura Soba

O
Serves One

If you are in a hurry or are in a tight budget, eating at a soba outlet can be an option. This noodle made from buckwheat is flexible for breakfast, lunch and dinner. The soup base is mainly from bonito flakes dashi and the optional toppings can range from boiled eggs, grated yamaimo to assorted tempura. For lunch, the soba will be served cold and the tempura will be places on top of rice separately. At home, I serve soba for breakfast, usually just plain.

Today’s’ recipe is the dashi for tempura soba. The tempura recipe can be found here

Ingredients:
1 cup bonito flakes/katsuboshi
1 tbs mirin
1 tbs soyu
1 1/2 cup water
soba for one person

Topping:
Thin cut green onions (soak in ice water to reduce pungency)
Assorted tempura

How to prepare:
-Boil soba until cooked but not soft
-rinse in cold water, drain, set aside
-in a pan, boil water, bonito flakes, mirin, and soyu
-filter the bonito flakes

How to arrange:
-add soba in a bowl
-pour the soyu soup
-decorate with the sliced green onion and tempura

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