Ingredient:
1 bundles soba noodles
1 okra
1 tsp tororo seaweed
2 shiso leaves
1 umeboshi
tsuyu soup base
wasabi
Method:
Boil the soba noodles according to the instructions on the package.
While soba is boiling, slice the okra into thin rounds and shred the shiso leaves into thin strips.
Drain the soba and rinse in cold water to stop the cooking process and retain the chewiness of the noodles.
Arrange the soba on a plate and put the okra, shiso, and tororo seaweed on top. Finish with an umeboshi.
Dilute the tsuyu if needed, and mix with wasabi (optional). Pour over the soba. Serve chilled for a light summer noodle dish.
1 bundles soba noodles
1 okra
1 tsp tororo seaweed
2 shiso leaves
1 umeboshi
tsuyu soup base
wasabi
Method:
Boil the soba noodles according to the instructions on the package.
While soba is boiling, slice the okra into thin rounds and shred the shiso leaves into thin strips.
Drain the soba and rinse in cold water to stop the cooking process and retain the chewiness of the noodles.
Arrange the soba on a plate and put the okra, shiso, and tororo seaweed on top. Finish with an umeboshi.
Dilute the tsuyu if needed, and mix with wasabi (optional). Pour over the soba. Serve chilled for a light summer noodle dish.
