Here’s an easy soba noodle soup recipe you can try out yourself. Then come see what our chefs can do for your next big project.
¾ tsp Sesame oil
3 Tbsp Shallots – (minced)
1 Tbsp Ginger – (minced)
4 cups Chicken broth
2 cups Vegetable broth
2 tsp Indo-China blend (NWF)
2 tsp Togarashi blend (NWF)
¼ cup, plus 3 Tbsp Miso paste, blonde
1 Tbsp Yuzu juice
1 Tbsp Nori flakes (very small pieces)
1 Tbsp Ponzu sauce
3.5 oz Soba buckwheat noodles (dry)
1 Tbsp canola oil
1 ¼ cups Shrimp, Peeled and Deveined
1 half per bowl Hardboiled egg – (cut in half)
2 cups Shitake mushrooms – (sliced ¼ inch)
½ cup Edamame
2 cups Bok choy – (sliced ¼ inch)
1 cup Snow peas – (cut in half on bias)
⅓ cup Radishes – (thin half-moon
Fried garlic (thinly sliced)
- Place sesame oil into sauce pot—Medium flame/heat. Once warmed/heated, add in the shallots and ginger. Cook for about 1 minute, stirring occasionally. Add Chicken and vegetable broth. Stir well.
- Continue cooking broth on medium heat until warm, about 5 minutes. Add the Indo-China seasoning blend, togarashi blend, miso paste, yuzu, nori flakes and ponzu sauce. Stir all ingredients together using a whisk. Simmer for about 15 minutes, stirring occasionally.
- Meanwhile, cook soba noodles separately in a pot of boiling water. When cooked Al dente, remove from water and cool. Toss with about 1 Tbsp of canola oil. Set aside. (will add to veggies and broth at the end)
- Add in the peeled and deveined shrimp to the broth, stir. Let shrimp cook in the broth until fully cooked, approximately five minutes.
- When shrimp is cooked, add in the vegetables. Let veggies simmer in broth for about 5 minutes. When vegetables are ready, add in cooked soba noodles. Stir well.
- Place equal amounts of noodles, veggies, shrimp and broth into each serving bowl. Top with garnishes.
- Place hard-boiled egg, fried garlic, enoki mushrooms and cilantro on top of soup mixture. Use a pinch of togarashi seasoning to dust top of egg.
- Hard boiled eggs and fried garlic can be prepped a day in advance
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