Author Notes
On hot days one of my favorite things to eat is Cold Soba dipped in Tsuyu, a sauce made of 3/4 dashi broth and 1/4 reduced soy sauce and mirin. It's been a cold summer so far, so this had to become a soup instead.
Noodles should be added to each individual bowl to avoid them from overcooking in the broth. —driftingkitchen
Ingredients
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3 cups
Dashi
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4 cups
Mushroom-based Vegetable Broth
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1 cup
Soy Sauce heated and cooled with 2 tbs of Mirin
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2 bunches
Soba Noodles
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1 bunch
Red Chard
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3
Onions, sliced
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6
Scallions
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4
Soft boiled Eggs
Directions
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Bring dashi, vegetable broth and soy sauce mixture to a boil, letting them cook together for about 15 minutes
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Boil soba noodles separately, drain and rinse well in cold water.
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Once broths have cooked together, turn heat off and stir in chard and sliced onion.
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Plate the soup, adding noodles, an egg and scallion to each individual bowl.
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Add Sriracha as desired.
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