Seafood Soba Recipe
Ingredients
| Medium tiger prawns per serving- 4 to 6 | ||
| Squid or octopus rings- 500 g/1 lb | ||
| Spring onion- 1 stalk | ||
| Chinese Cabbage | 500 Gram | |
| Buckwheat soba- 1 packet | ||
| Bonito flakes | 1 Small | |
| Scallops | 1 Cup (16 tbs) | |
| Miso soup | ||
| Japanese kelp- 1 small piece | ||
| Miso paste | 1 Tablespoon | |
| Ginger- 1 small knob | ||
| Carrot- half of one | ||
| Sugar | 1/4 Teaspoon | |
| Water | 1 Liter | |
| Pepper white | 1 To taste | |
Directions
GETTING READY
1. Wash and clean the prawns and then devein them
2. Wash and clean the squid rings and pat dry
3. Slice the spring onions in to large pieces and then chop the Chinese cabbage into 4 cm/1.5 inch pieces. Wash and set aside to drain
MAKING
4. Prepare the miso soup by simmering all the ingredients for the soup. Simmer these ingredients for 10 minutes and then set aside till required.
5. Cook the noodles by measuring out 250 g/ 9 oz of ramen for a single person. Measure out 500 ml/17 oz of reheated stock for each person. Boil the stock and then add the soba noodles to the stock and cook on high for 3 minutes.
6. Drain after 3 minutes and set the stock aside till required.
7. Rinse the soba under running water as this will stop the cooking process.
8. Portion out the soba for each person into individual bowls. Add the prawns, squid and Chinese cabbage to the boiling stock and then cook them for three minutes.
SERVING
9. Tip the seafood and the poaching liquid on top of the soba noodles and sprinkle with spring onions and bonito flakes before serving.
1. Wash and clean the prawns and then devein them
2. Wash and clean the squid rings and pat dry
3. Slice the spring onions in to large pieces and then chop the Chinese cabbage into 4 cm/1.5 inch pieces. Wash and set aside to drain
MAKING
4. Prepare the miso soup by simmering all the ingredients for the soup. Simmer these ingredients for 10 minutes and then set aside till required.
5. Cook the noodles by measuring out 250 g/ 9 oz of ramen for a single person. Measure out 500 ml/17 oz of reheated stock for each person. Boil the stock and then add the soba noodles to the stock and cook on high for 3 minutes.
6. Drain after 3 minutes and set the stock aside till required.
7. Rinse the soba under running water as this will stop the cooking process.
8. Portion out the soba for each person into individual bowls. Add the prawns, squid and Chinese cabbage to the boiling stock and then cook them for three minutes.
SERVING
9. Tip the seafood and the poaching liquid on top of the soba noodles and sprinkle with spring onions and bonito flakes before serving.
Chef
