Soba in broth
Dec 31, 1975 1:00pm- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Soba in broth
- 200 gram dried soba noodles
- 1/4 cup (60ml) japanese soy sauce
- 2 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 400 gram chicken breast fillets, sliced thinly
- 2 medium leeks (700g), sliced thinly
- 1/4 teaspoon seven-spice mix
Primary dashi
- 2 teaspoon dashi granules
- 6 cup (1.5l) water
- 2 tablespoon cooking sake
- 2 tablespoon mirin
- 2 tablespoon light soy sauce
Method
Soba in broth
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1Make primary dashi. Combine dashi granules, water, cooking sake, mirin and soy sauce in large saucepan and bring to the boil. Simmer stock, uncovered, 10 minutes.
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2Cook noodles in large saucepan of boiling water until tender; drain. Cover to keep warm.
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3Bring dashi, 2 tablespoons of the sauce, half the mirin and half the sugar to the boil in medium saucepan. Remove from heat; cover to keep warm.
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4Heat oil in medium frying pan; cook chicken and leek, stirring, until chicken is cooked through. Stir in remaining sauce, mirin and sugar; bring to the boil.
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5Divide noodles among serving bowls; top with chicken mixture, ladle over broth. Sprinkle with seven-spice mix.
Notes
You could add 1 tablespoon grated fresh ginger to the broth for extra flavour, if you like.
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