🟡
Medium
Ingredients
- 200 g dried soba noodles
- 150 g shiitake mushrooms, sliced
- 100 g ginkgo nuts or chestnuts
- 50 g Japanese cucumber, julienned
- 2 eggs, beaten and cooked as thin omelette
- 200 ml cold dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon wasabi
- 2 green onions, chopped
Instructions
-
1Prepare the dipping sauce by combining cold dashi, soy sauce, and mirin in a bowl. Set aside to chill.
-
2Cook soba noodles according to package directions, drain, and rinse under cold water. Set aside.
-
3Heat oil in a pan and sauté sliced shiitake mushrooms until golden. Season lightly with salt.
-
4Toast ginkgo nuts in a dry pan for 2-3 minutes until fragrant.
-
5Assemble bowls: place cold soba noodles in center, arrange mushrooms, ginkgo nuts, cucumber, and omelette strips on top.
-
6Pour chilled dipping sauce into small bowls. Serve noodles with sauce and wasabi on the side for individual customization.