Tororo Soba

1. 1

   To prepare the garnishes, ready an ice bath and place a pot of salted water over high heat.

2. 2

   When the water comes to a boil, add the okra and cook for 1 1/2 minutes, or until it turns bright green.

3. 3

   Submerge in the ice bath to cool.

4. 4

   Drain, pat dry, and slice into 1/4-inch-thick pieces.

5. 5

   Bring a large pot of water to a boil over high heat.

6. 6

   Place the soba noodles in a metal strainer and submerge in the boiling water.

7. 7

   Cook for 1 minute if youre using fresh noodles, or 4 to 5 minutes for dried.

8. 8

   Rinse the noodles under cold running water until the water runs clear, then immerse in the ice bath until cool.

9. 9

   Drain well.

10. 10

    Divide the noodles among 4 plates and dab 1 teaspoon of wasabi on the side of each plate.

11. 11

    Garnish with okra, nori, daikon sprouts, and obha leaves.

12. 12

    Divide the broth among 4 cups and mix each with 2 tablespoons of the yamaimo.

13. 13

    To eat, add the wasabi to the broth to taste, then dip the noodles into the broth with your chopsticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.