1 bundles soba noodles
1 okra
1 tsp tororo seaweed
2 shiso leaves
1 umeboshi
tsuyu soup base
wasabi
材料
手順
- 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.
