Cold Negi Soba Soup
(source here)
For the Broth:
- 3” piece Fresh Kombu
- 1/2 cup Shiitake mushroom caps
- 1 Tbsp sesame seed oil
- 1 Tsp grated ginger
- 1 1/2 cups Water
Step 1 Rinse shiitake properly under cold running water.
Step 2 Chop shiitake and kombu, place them in a blender with other ingredients and blend for 1-2 minutes. Add more water until you get a broth consistency.
Step 3 Use this base immediately or store in the refrigerator and use within a day.
For the Soba Noodles:
Step 1 Wash the courgettes.
Step 2 Shred the courgettes with a peeler into thin long ribbons or spirals.
Step 3 Put them in a bowl of ice water and set aside.
For the Vegetables:
- 6 marinated shiitake, cut into strips
- 4 tbsp nama shoyu
- 1 pink radish, peeled and julienned
- 1 cup Chinese cabbage, shredded
- 4 tbsp sesame seed oil
- 3 Tsp ginger, grated
- 1 garlic clove, grated
- ½ cup coriander leaves, finely chopped
Step 1 Take shiitake strips in a bowl, add the nama shoyu, mix and set aside to marinate.
Step 2 Place the shredded cabbage in a mixing bowl, add 4 tbsp of sesame seed oil, grated ginger and garlic, mix well and and set it aside.
Mounting the Masterpiece
Step 1 Take two soup bowls and divide the base equally between the two.
Step 2 Divide the shredded courgette equally in the center of the two bowls.
Step 3 Pile shredded cabbage, julienned radish and shiitake mushrooms strips on the shredded courgettes and garnish with chopped coriander. Remember to divide equally! You may also sprinkle with sesame seeds if you like.
Enjoy it cold.
Note
*If you are using dried kombu and dried mushrooms, soak them in hot water for 20-30 minutes. Then use the soaked water to make the base. *Placing the spiraled courgettes in ice water keeps it fresh and also gives it a fresh crunchy texture. *Courgettes are also commonly called zucchini.