Ultra Easy Soba (Buckwheat) Noodles with Mentsuyu

I want to make an authentic soba noodle using a proper dashi stock with bonito (katsuobushi) and kombu seaweed, but here in the UK, there is no katsuobushi as it is not allowed to be imported from Japan. And bonito flakes are very expensive, so I thought I'd try using mentsuyu (noodle broth).

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 1 Prep: 5 min Cook: 10 min

Ingredients

Your favourite vegetables as much as you want
Vegetable oil 1 tbsp
Soba noodles for 1
Hot water as required
Mentsuyu (concentrated) as required

Method

1
Chop up your vegetables and stir fry in a pan with the vegetable oil.
2
Pour in plenty of hot water (about 600ml) and simmer for 7-8 minutes, reducing to about 400ml. Add 80ml of mentsuyu.
3
Boil the soba separately, drain and put in a bowl. Pour on the soup from Step 2, it's ready.
4
By the way I used a 3x concentrated mentsuyu soup stock from Wadakan which I bought at a Japanese food shop in London.

Tips & Note

If you like sticking to authentic recipes, you might be a bit resistant to trying out mentsuyu, but it's very easy to use, and tastewise, it's perfect! It's quite versatile for various Japanese dishes. As both bonito and kombu seaweed are expensive outside of Japan, I don't mind recommending it to my British friends who love Japanese food.

Ultra Easy Soba (Buckwheat) Noodles with Mentsuyu

I want to make an authentic soba noodle using a proper dashi stock with bonito (katsuobushi) and kombu seaweed, but here in the UK, there is no katsuobushi as it is not allowed to be imported from Japan. And bonito flakes are very expensive, so I thought I'd try using mentsuyu (noodle broth).

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 1

Prep: 5 min

Cook: 10 min

Ingredients

Your favourite vegetables as much as you want
Vegetable oil 1 tbsp
Soba noodles for 1
Hot water as required
Mentsuyu (concentrated) as required

Ultra Easy Soba (Buckwheat) Noodles with Mentsuyu

Recipe ID :2570 Posted on 04 APR 2017

Serves 1

Prep 5min
Cook 10min
views 1,387
printed 0

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I want to make an authentic soba noodle using a proper dashi stock with bonito (katsuobushi) and kombu seaweed, but here in the UK, there is no katsuobushi as it is not allowed to be imported from Japan. And bonito flakes are very expensive, so I thought I'd try using mentsuyu (noodle broth).

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Ingredients

Print Ingredients Email Ingredients
as much as you want
1 tbsp
for 1
as required
as required

Method

Prep
5min
Cook
10min
1
Chop up your vegetables and stir fry in a pan with the vegetable oil.
2
Pour in plenty of hot water (about 600ml) and simmer for 7-8 minutes, reducing to about 400ml. Add 80ml of mentsuyu.
3
Boil the soba separately, drain and put in a bowl. Pour on the soup from Step 2, it's ready.
4
By the way I used a 3x concentrated mentsuyu soup stock from Wadakan which I bought at a Japanese food shop in London.

Tips & Note

If you like sticking to authentic recipes, you might be a bit resistant to trying out mentsuyu, but it's very easy to use, and tastewise, it's perfect! It's quite versatile for various Japanese dishes. As both bonito and kombu seaweed are expensive outside of Japan, I don't mind recommending it to my British friends who love Japanese food.

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