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Soba noodles

  • Beef stock 2 l
  • Bonito flakes 20 g
  • Soba noodles 450 g
  • Spring onions 500 g
  • Snow peas 400 g

Before serving

  • Sesame seeds 10 g
  • Wasabi paste 40 g
  • Wakame 150 g
  • Nori sheets, julienne-cut 10 g
  • Bok Choy, baby 1 kg
  • Sesame seeds 10 g
  • Wasabi paste 40 g
  • Wakame 150 g
  • Nori sheets, julienne-cut 10 g
  • Bok Choy, baby 1 kg
  • Sesame seeds 10 g
  • Wasabi paste 40 g
  • Wakame 150 g
  • Nori sheets, julienne-cut 10 g
  • Bok Choy, baby 1 kg
  1. Soba noodles

    • Bring the beef stock to a boil and add the bonito flakes. Let simmer and pass through a sieve.
    • Cook the soba noodles in about 6 minutes until just tender.
    • Finely slice the green part of the spring onions and keep aside in ice water.
    • Clean the rest of the spring onions and cut in little rings.
    • Clean the bok choy and blanch briefly.
    • Clean the snow peas, cut in little diamond shapes and blanch briefly.

  2. Before serving

    • Twirl the noodles around a fork making a roll and put them in bowls.
    • Divide bok choy, snow peas and spring onions over the bowls and pour in the hot broth.
    • Finish the dish with wakame, sesame seeds and julienne of nori leaves. Serve with wasabi paste.

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