Adapted from: http://365gourmet.blogspot.nl/2012/07/10-minutes-lunch-recipe-soup-tororo.html _ I really like the wasabi taste in the soup, interesting to taste it in a bowl of soup noodles. Fun story about Nagaimo (yam), because of its sticky texture when grated, mountain yam was used as a personal lubricant in the Edo Period in Japan, and thus it was also considered improper to be eaten by a woman. —nikoleung
Soba Noodles / Udon / Chinese White Noodles
Peeled and Grated Yam
Seaweed, slices of
In This Recipe
In a pot, cook noodles in boiling water for 3-5minutes until tender. Rinse it in cold water.
Bring 2 cups of water to boil, add Dashi stock, Hon Tsuyu, Scallion and Wasabi.
Warm the noodles in the soup pot for a while, transfer the noodles to a medium bowl.
Pour soup over the noodles. Top with grated Yam, half-boiled Egg, Seaweed and Sesame seeds.