Elaboration
- We shake the bottle of broth and heat it in a pot until it comes to a boil.
- Meanwhile, we cut the negi and diced tofu into thin slices. We reserve.
- When the broth boils, add the noodles for 3 minutes.
- Grate the ginger and cook it for 2 minutes over medium heat with the sesame oil, sunflower oil and kimchee sauce.
- In a bowl, add the wakame, negi and tofu and drizzle the broth with the noodles and the ginger sauce on top.
Ingredients
- 1 bluefin tuna stock
- 1 negi (Japanese leek)
- Soft tofu
- 50g soba noodles/person
- 5g dehydrated wakame seaweed
- 45g ginger
- 1 tbsp. sesame oil
- ½ tbsp. kimchee sauce
- 1 tbsp. sunflower oil
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