Kitsune Soba (jap. ),
Japanese Noodle Soup
Ingredients (4 portions)
Sauce (for seasoning of the abura-age)
Soup for the noodles
Do you want to have it slightly easier?
Then we highly recommend you simply take an already prepared sauce. They are available in our store and in our online shop.
Dilute the concentrate in the ration 1 to 6 for the sauce.
• YAMASA Kombu Tsuyu - Sauce concentrate
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
In a saucepan, bring water to a boil.
Add the abura-age to remove the excess fat.
Drain and cut into pieces.
Mix the ingredients for the sauce in a small saucepan, then add the abura-age and simmer covered for 4-5 minutes.
Cut the spring onions and set them aside for about 10 minutes in a bowl with cold water, then drain.
Heat a medium sized pot and add the ingredients for the soup.
Starting with the mirin, when it begins to boil, add the dashi stock.
When it begins to cook again, add the soy sauce.
Fill a large saucepan to 80% of its volume with water and bring to a boil.
Then cook the pasta.
When these are done after approximately 4-5 minutes, drain and rinse off under running water.
Give the pasta into a bowl with hot water again.
Once the noodles are heated again, drain and distribute to the bowls in which they are to be served.
Divide the soup also into the bowls and on top give the fried tofu, spinach and spring onions.
Add to each a small pinch of Shichimi Togarashi.
Variations of the Soba Noodle Soup
Depending on the preference, the Soba noodle soup can be prepared with meat, baked prawns or other vegetables.
You substitute the abura-age from the Kitsune Soba noodle soup recipe, with:
- Approx. 300g fried beef
- or 2-3 baked (Tempura) shrimps per person
- Insted of spinach you can use mushrooms (like shiitake mushrooms) or other vegetables (e.g. Chinese cabbage). Bring these ingredients to a boil with the sauce just before serving.