Buckwheat Soba Noodles in Soy Ginger Broth
buckwheat soba noodles
Imagine Soy Ginger Asian Noodle Broth
toasted sesame oil
thinly sliced and blanched
In a large stock pot, boil noodles in plenty of water to desired doneness.
Remove noodles from water, but do not discard water. Rinse noodles under running water and drain well.
In a saucepan, heat stock to a simmer. Add miso, mirin, sesame oil and soy sauce. Keep broth warm.
Return noodles to cooking liquid to reheat.
Remove noodles and drain.
Portion noodles into 4 noodle bowls and pour hot broth over noodles. Garnish with carrots and sliced green onions.
Recipe courtesy of Terese Hollander-Esperas.