From Grandma - Long life & Health! Warm Soba Noodle, suitable for every moment!

There are many resources of details on cooking. Some information is tailored in the direction of skilled cooks and not for the ordinary person. It can be confusing to wade through every one of the available information. The good news is, this From Grandma - Long life & Health! Warm Soba Noodle recipe is easy to make and will offer you some great pointers. They will help any person, even a newbie.

You need water.
Prepare dried shiitake mushroom.
Prepare abura age (Deep fried tofu).
You need dashi.
Provide chicken breast.
Provide (1 large) carrot.
Prepare daikon radish.
Prepare onion.
Prepare burdock root.
Provide Cabbage.
Use snap peas.
Prepare eggs.
Prepare soy sauce.
Prepare mentsuyu.
You need scallions.
You need mochi (Pounded sticky rice, if you have it).
Prepare soba noodles.
You need Ichimi togarashi.

Short Tips:

Mince scallions. Set aside until the end..
In a extra large pot, high heat, add water and chicken, shiitake mushrooms, abura age, (bite sized cut) and dashi pack. Heat until it’s boiled and turn it to medium-low after it..
Peel carrots and cut into a tooth pick shape. And add to the pot. Turn the heat to medium..
Peel daikon radish and cut the same shape as carrots. Add to the pot..
Shave (not peel - the skin has lots of nutrients) the burdock roots using the dull edge of a knife and cut the same shape as carrots. To avoid discoloring, in a small bowl, put the cut burdocks into a cold water with 1 tsp white vinegar for 2 minutes. Rinse with cold water couple times. Add to the pot..
Cut cabbages into the similar shape as others. Add to the pot..
Thinly slice onion. Add to the pot..
Peel the edge of snap peas. Add to the pot..
Remove the chicken from the pot and cut into bite shapes. (It’s ok if it’s not cooked at this point. It will be cooked by the end). Return to the pot..
Remove shiitake mushrooms from the pot and slice them and return to the pot..
Turn the heat to high and let it boil. Make sure all the ingredients become clear..
Add soy sauce and mentsuyu, keep the heat high. If it start boiling,turn the heat to low. We don’t want to have it bubbling hot because it ruins the flavor..
Let’s cook the noodles. In a large pot, put soba noodle into a boiling water. Take out one minute shorter than instructed time, strain and rinse with cold water. Rinsing with cold water will avoid over cooking and also remove the stickiness. Keep the hot water and start boil the water again. Put aside the noodles..
Drop eggs into the hot pot. (If you like half boiled soft egg, it takes 7 minutes)..
(If you have mochi). Add mochi 2 minutes before eggs are done..
Right before you serve, heat the noodles by using the saved boiling water. Put the noodles back into the boiling water for 30 seconds. This way, you can avoid having lukewarm soup which is not good. Strain. Place the noodles into the serving bowl then pour the soup over..
Sprinkle the minced scallions (We didn’t have it today😅) at the end enjoy💕(if you like a little kick, add sprinkle of ichimi togarashi as well).

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