How to Recipe Tasty Long life Health Warm Soba Noodle

Without fail making ultimate Long life & Health! Warm Soba Noodle easy, delicious, practical.

Good Evening every body, at this time you get present recipe Long life & Health! Warm Soba Noodle with 20 ingredients and 18 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 18 stages of easy cooking Long life & Health! Warm Soba Noodle.

Ingredients for Long life & Health! Warm Soba Noodle

1. Prepare 12 cups : water.

2. Prepare 2 : dried shiitake mushroom.

3. Needed 1/2 package : abura age (Deep fried tofu).

4. Needed 1 package : dashi.

5. Needed 1 : chicken breast.

6. Prepare 200 g : (1 large) carrot.

7. Needed 180 g (5 cm) : daikon radish.

8. Prepare 1/2 : onion.

9. Prepare 90 g (10 cm) : burdock root.

10. Prepare 200 g (5 leaves) : Cabbage.

11. Prepare 100 g (20 pc) : snap peas.

12. Prepare 6 : eggs.

13. Needed 3/4 cup : soy sauce.

14. Prepare 3/4 cup : mentsuyu.

15. Needed 1/3 cup : sake.

16. Needed 1 tsp : miso.

17. Prepare 2 : scallions.

18. Prepare 6 pieces : mochi (Pounded sticky rice, if you have it).

19. Prepare 6 bunch : soba noodles.

20. Prepare : Ichimi togarashi.

If all ingredients Long life & Health! Warm Soba Noodle it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Long life & Health! Warm Soba Noodle

1. Mince scallions. Set aside until the end..

2. In a extra large pot, high heat, add water and chicken, shiitake mushrooms, abura age, (bite sized cut) and dashi pack. Heat until it’s boiled and turn it to medium-low after it..

3. Peel carrots and cut into a tooth pick shape. And add to the pot. Turn the heat to medium..

4. Peel daikon radish and cut the same shape as carrots. Add to the pot..

5. Shave (not peel - the skin has lots of nutrients) the burdock roots using the dull edge of a knife and cut the same shape as carrots. To avoid discoloring, in a small bowl, put the cut burdocks into a cold water with 1 tsp white vinegar for 2 minutes. Rinse with cold water couple times. Add to the pot..

6. Cut cabbages into the similar shape as others. Add to the pot..

7. Thinly slice onion. Add to the pot..

8. Peel the edge of snap peas. Add to the pot..

9. Remove the chicken from the pot and cut into bite shapes. (It’s ok if it’s not cooked at this point. It will be cooked by the end). Return to the pot..

10. Remove shiitake mushrooms from the pot and slice them and return to the pot..

11. Turn the heat to high and let it boil. Make sure all the ingredients become clear..

12. Remove scums from the soup.

13. Add soy sauce, sake, miso and mentsuyu, keep the heat high. If it start boiling,turn the heat to low. We don’t want to have it bubbling hot because it ruins the flavor..

14. Drop eggs into the soup pot. (If you like half boiled soft egg, it takes 7 minutes)..

15. (If you have mochi). Add mochi 2 minutes before eggs are done. The sauce is done ✅.

16. Cook the noodles. In a large pot, put soba noodle into a boiling water. After it’s cooked, strain and rinse with cold water. (Rinsing with cold water will avoid over cooking and also remove the stickiness). Reserve the hot water and start boil the water again. Keep the cooked noodles in the cold water until you are ready to serve..

17. Right before you serve, dip the rinsed noodle into the (reserved) hot water to make noodle to be warm. Strain. Place the noodles into the serving bowl then pour the soup over..

18. Sprinkle the minced scallions at the end enjoy💕(if you like a little kick, add sprinkle of ichimi togarashi as well).

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