10 minutes- Tororo (Grated Yam) Noodles

April 21, 2014
0 Ratings
  • Serves 1
Author Notes

Adapted from: _ 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

What You'll Need
  • 1 bunch Soba Noodles / Udon / Chinese White Noodles
  • 1.5 tablespoons Hon Tsuyu
  • 1 teaspoon Dashi Stock
  • Peeled and Grated Yam
  • 1 teaspoon Wasabi
  • 1 Half-boiled Egg
  • Seaweed, slices of
  • Sesame seed
  1. In a pot, cook noodles in boiling water for 3-5minutes until tender. Rinse it in cold water.
  2. Bring 2 cups of water to boil, add Dashi stock, Hon Tsuyu, Scallion and Wasabi.
  3. Warm the noodles in the soup pot for a while, transfer the noodles to a medium bowl.
  4. Pour soup over the noodles. Top with grated Yam, half-boiled Egg, Seaweed and Sesame seeds.

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