Introduction & Ingredients:
This recipe can be served as soup or you can have it as main dish. It can be nice and elegant for parties and holidays.
-200 gr buckwheat soba
For the stock:
-5 dried shitake
-2 kombu sheets of 10 cm
-2 cloves of garlic
-1 onion
-100 gr squash
-40 gr fresh ginger
-100 ml mirim
-shoyu to taste
-20 gr dried bonito flakes (optional)
Vegetables:
-1 spring onion
-4 radishes
-5 cm fresh daikon
-1 bunch of fresh coriander
Tempura:
-1/2 cup rice flour
-1/2 cup arrow root
-cold sparkling water
-esparragus
-onion rings
-fresh shitake
-avocado (optional)
Instructions:
Stock:
Cut onion, squash and ginger in small pieces, peel the garlic and crush it, mix all the ingredients except the soy sauce in a tall pot, add 1,5 liters of water (6 cups). Bring to boil and simmer for 20 minutes, it will reduce a bit. Drain the stock and add soy sauce to taste.
Vegetables:
Finely chop the green part of the spring onion, cut radishes in half and slice them, peel and grate the daikon, chop the coriander. Mix all the ingredients in a bowl. Once the stock is ready you can take a sheet of kombu, slice it fine and add it to the mix of vegetables.
Tempura:
Mix the two flours in a bowl, add cold sparkling water till obtaining a semi-liquid dough.
Heat frying oil to 140C (285F)
Mix the esparragus, onion rings and fresh shitakes with the dough and fry.
Boil sobas in salty water, put them in nice soup bowls, sprinkle with some of the mixed fresh vegetables, pour the stock. Serve with tempura on the top.
