Soba Noodle Soup

Earthy buckwheat soba noodles served hot in a subtly smoky tsuyu broth with nori and a sprinkle of wasabi.

Ingredients

• 700g thinly sliced beef
• 400g soba noodles
• 1 tbsp grated fresh ginger
• 2 tsp white sesame seeds
• 1/4 cup neutral vegetable oil
• a generous handful of shiitake mushrooms
• a handful of fresh mitsuba, chopped
• mirin, for serving
• 2 cups dashi stock
• 1 tsp wasabi paste

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the sliced scallion whites and grated fresh ginger gently until soft and fragrant.

2. 2

   Stir in the wasabi paste and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork loin and shiitake mushrooms, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dashi stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork loin is tender, about 15 mins.

6. 6

   Stir in the nori sheets and continue simmering for a few minutes more, until heated through.

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