Soba Noodles Soup

July 06, 2021

Soba Noodles Soup

This recipe is like the separation of tasks, as in Adler's individual psychology. Each and every ingredient is done separately, but they get together in harmony the dish in your bowl.

Difficulty: easy.

Kitchen tools:

- nonstick frying pan;

- cooker;

- pots;

- ladle;

- tablespoon;

- wooden spoon;

- colander;

- bowls;

- paper towels;

- cutting boards;

- knives;

- spatula.

Duration: 40 min.

Serves: 3.

You need:

- 2 l of vegetable stock;

- 200 g of shiro miso;

- 300 g of soba noodles;

- 230 g of firm tofu (sliced in 3 on the length);

- 5 tablespoons of grapeseed oil;

- 100 g of wholegrain wheat flour;

- 50 g of breadcrumbs;

- 3 spring onions (rinsed and chopped);

- 20 g of dry mun mushrooms;

- water (for the soba, for soaking the mushrooms, and for the tofu crust);

- salt (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. In a bowl, add some water, salt it, and add the mun mushrooms to soak.

Before:

After:

4. Rinse and chop the onion. Set aside.

5. Add the vegetable stock to a pot and bring it to a boil. Do not salt it! Let it cool down.

6. Slice the tofu in three pieces on the length. Set aside.

7. In a bowl, or any other pot, add the flour, the breadcrumbs, salt it to taste, and add some water so you get a very sticky dough.

8. Place the pan over a moderate fire, add the 5 tablespoons of oil.

9. Cover the tofu slices in a thick layer of dough and place them in the pan.

10. Fry them on moderate fire on each side until they are golden.

11. Meanwhile, place another pot on the fire, add 1.5 l of water, salt it and bring it to a boil.

12. When the fried tofu is ready, get it out on paper towels so they can absorb the oil.

13. Using a ladle and a wooden spoon, slowly melt the miso paste in the vegetable stock. (You can add the entire amount of miso, or less, according to your taste, but do it gradualy.)