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