Tsukimi soba is hot buckwheat noodles with a raw egg topping. The egg resembles full moon. For me, celebrating Mid Autumn Festivals are eating mooncakes and pomelo. Well, friends, why not trying something different on your next Lantern Festivals ?
Ingredients: (Make 4 servings)
One packet of dried soba noodles (abt 12 oz / abt 340g)
6 cups of dashi soup stock
1/3 cup of light soy sauce
2 tbsp of mirin
1/2 tsp of salt
2 tbsp of green spring onion (finely chopped)
Boil water in a deep pot. Once the water is boiling, add dried soba noodles. Gently stir noodles with chopsticks. Read the instruction on the packaging for boiling time. The best is to break a small part of the noodles and try it. Your mouth is the best judge. Once it is cooked, remove the noodles from the pot and drain it.
Place dashi soup stock, light sauce, mirin and salt in a pot. Heat the mixtures to make soup.
Divide the noodles equally into four bowls and pour hot soup over it. Crack an egg on top of teach bowl and sprinkle with chopped onion.
1) Please refer to my earlier posts Dashi Soup Stock to find out how to prepare the stock (under “Recipes – Sauces & Dips").
2) You may also refer to Zaru-Soba (Cold Japanese Noodles) Recipe (under “Recipes – Dishes”) for pictures and informations on Soba Noodles.
3) Wondering what Mirin is ? Go to my post Mentsuyu (Japanese Soba Noodle Dipping Sauce Recipe) (under “Recipes – Sauces & Dips). You can see pictures and information about it.
4) There are cooked soba noodles in packet forms with sauce included. Unlike instant noodles where the noodles are dried, the soba pre-cooked noodles pack’s noodles are soft. They are normally stored in chill department (together with toufu and fish cakes section).