Soba Noodle Soup With Carrot Tempura, Arugula And Leek

1. 1

   Start heating a big pot of water for cooking soba. In a separate pot, put the arugula and 1 cm of water in a pot and cover. Turn on the heat to medium-high and cook with the steam (about 1-2 minutes after boiling). When it's cooked, drain, put in a bowl of cold water, drain again right away and squeeze out water. Cut into pieces.

2. 2

   Make broth: In a small pot, heat Mirin and let it boil for a few seconds to let the alcohol evaporate. Add soy sauce and dashi and heat. When it boils, turn off the heat and set aside.

3. 3

   Set aside some boiling water (to reheat cooked soba noodles later). Cook soba in the rest of the boiling water as indicated in the package (3-5 minutes). When it's cooked, drain and wash the noodles under cold running water, then drain well. Set aside in a colander.

4. 4

   Heat the broth. Briefly reheat the soba noodles in the set-aside boiling water, drain well and put them in a bowl. Pour the broth. Serve with carrot tempura, arugula and leek.

* Per serving · 4 servings · Values may vary.