Long life & Health! Warm Soba Noodle
Long life & Health! Warm Soba Noodle

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, long life & health! warm soba noodle. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Long life & Health! Warm Soba Noodle is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Long life & Health! Warm Soba Noodle is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we must first prepare a few components. You can cook long life & health! warm soba noodle using 20 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Long life & Health! Warm Soba Noodle:
  1. Get 12 cups water
  2. Take 2 dried shiitake mushroom
  3. Make ready 1/2 package abura age (Deep fried tofu)
  4. Get 1 package dashi
  5. Make ready 1 chicken breast
  6. Take 200 g (1 large) carrot
  7. Take 180 g (5 cm) daikon radish
  8. Make ready 1/2 onion
  9. Prepare 90 g (10 cm) burdock root
  10. Get 200 g (5 leaves) Cabbage
  11. Make ready 100 g (20 pc) snap peas
  12. Get 6 eggs
  13. Make ready 3/4 cup soy sauce
  14. Take 3/4 cup mentsuyu
  15. Take 1/3 cup sake
  16. Get 1 tsp miso
  17. Prepare 2 scallions
  18. Prepare 6 pieces mochi (Pounded sticky rice, if you have it)
  19. Prepare 6 bunch soba noodles
  20. Take Ichimi togarashi

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Instructions to make Long life & Health! Warm Soba Noodle:
  1. Mince scallions. Set aside until the end.
  2. 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.
  3. Peel carrots and cut into a tooth pick shape. And add to the pot. Turn the heat to medium.
  4. Peel daikon radish and cut the same shape as carrots. Add to the pot.
  5. 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.
  6. Cut cabbages into the similar shape as others. Add to the pot.
  7. Thinly slice onion. Add to the pot.
  8. Peel the edge of snap peas. Add to the pot.
  9. 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.
  10. Remove shiitake mushrooms from the pot and slice them and return to the pot.
  11. Turn the heat to high and let it boil. Make sure all the ingredients become clear.
  12. Remove scums from the soup
  13. Add soy sauce, sake, miso 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.
  14. Drop eggs into the soup pot. (If you like half boiled soft egg, it takes 7 minutes).
  15. (If you have mochi). Add mochi 2 minutes before eggs are done. The sauce is done ✅
  16. Cook the noodles. In a large pot, put soba noodle into a boiling water. After it’s cooked, strain and rinse with cold water. (Rinsing with cold water will avoid over cooking and also remove the stickiness). Reserve the hot water and start boil the water again. Keep the cooked noodles in the cold water until you are ready to serve.
  17. Right before you serve, dip the rinsed noodle into the (reserved) hot water to make noodle to be warm. Strain. Place the noodles into the serving bowl then pour the soup over.
  18. Sprinkle the minced scallions at the end enjoy💕(if you like a little kick, add sprinkle of ichimi togarashi as well)

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