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Noodles-Leek in Golden Broth
( Japanese Recipes Specials - Japanese Veg Recipes ) PREVIOUS | NEXT
By : Saroj Kering
Category : International cuisine, Japan
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Prepare noodles as shown in basic recipe.
  2. Keep hot in a strainer placed over hot water, till required.
  3. Sprinkle a little salt on radish, keep aside for 5 minutes.
  4. Press out all juice, keep aside till required.
  5. Heat brown sugar in a small pan.
  6. Stir gently and melt completely.
  7. Add water, stir till it starts boiling.
  8. Allow sugar and water to blend to a golden solution.
  9. Take off fire, allow to cool a little.
  10. Dissolve miso paste in 1/4 cup dashi.
  11. Strain into remaining dashi.
  12. Mix dashi, sugar, prepared sugar solution, soya sauce and salt in a deep vessel.
  13. Heat till it becomes very hot, but need not bring to a boil.

Before serving:

  1. Remove noodles into a serving dish.
  2. Mix in tenderized radish, leeks.
  3. Put in 4 individual helpings in bowl.
  4. Pour hot broth over them.
  5. Garnish with grated tofu.
  6. Serve hot in individual bowls.

Making time: 30 minutes
Makes: 4 servings
Shelflife: 1 day, before assembling
Best fresh, after assembling

1 packet buckwheat or regular noodles (350-400 gms)
1 cup finely chopped leeks or spring onion with greens
1/2 cup finely shredded Chinese cabbage
1litre prepared thicker dashi
1 tbsp. sugar
2 tbsp. Brown sugar
3 tbsp. water
2 tbsp. soya sauce
1 tsp. miso paste.
salt to taste
2 tbsp. grated silken tofu

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