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Soba Noodles with Wasabi Kuzu Soup

Recipe By: Norie Mori

INGREDIENTS

300g (1pk) Spiral Organic Soba Noodles
½ medium carrot, julienned
2C bean sprout
4-5 Spiral Organic Shiitake Mushroom, soaked in 1C hot water for 15 minutes
2-3 spring onions, sliced thinly
200-250g chicken breast (or thigh fillet), cut into strips
2 Tbsp Spiral Japanese Sesame Oil
4C hot water
2 sachets Spiral Instant Vegan Dashi
¼C Spiral Tamari or Shoyu
¼C Spiral Mirin
4Tbsp Spiral Organic Kuzu, dissolved in 4Tbsp water
2Tbsp Spiral Wasabi Paste (1Tbsp for soup base, 1Tbsp as topping)
4Tbsp Spiral Crispy Nori Krinkles

METHOD

1. Cook the soba noodles according to the package instructions and rinse with cold water repeatedly. Drain and set aside.

2. Squeeze shiitake in the soaked bowl (do not discard the water), destem and slice thinly.

3. Heat the sesame oil in a pot and add the chicken, carrot, shiitake mushrooms, and bean sprout in that order. Stir until the chicken is cooked through.

4. Add hot water, water from shiitake, dashi, tamari/shoyu, mirin, and bring to the boil.

5. Dilute 1Tbsp wasabi with 1tsp of the soup. Reduce heat, stirring in more wasabi and diluted Kuzu into the pot to thicken.

6. Rinse noodles with hot water, drain and separate into 4 bowls, pour the soup over the noodles and top with nori krinkles and 1tsp wasabi.

SPIRAL FOODS