soba with tilapia
makes one very generous serving
1/2 tilapia filet
2-3 tbsp low sodium soy sauce
1-2 tbsp mirin (rice cooking wine)
4 grams dashi
3 cups water
1 sheaf buckwheat soba
handful of baby spinach
handful of shitake mushrooms
more soy sauce
Every time I make this, I cook it in a different order, but the noodles will take the longest by virtue of being noodles. So I guess make the noodles as per their instructions, but WHILE you're making them, bring the broth water to a boil. Then add the Dashi, Soy Sauce, and Mirin and stir until the dashi's melted/dissolved. The noodles shouldn't take more than about 5 minutes once everything's boiling.
I've made this several times now, and sometimes I boil the noodles IN the broth, and sometimes I don't. If you want more flavorful noodles, but less broth, cook them together.
Then I very quickly fry up the fish and mushrooms in a separate pan with a bit more soy sauce (I used olive oil, but normally for this I'd use sesame oil), and at the very end when everything's done, I very quickly cook the spinach in the pan too, just enough to wilt it (should take about 15 seconds). The fish should take less than 6 or so minutes to cook.
Then you just put it all together in a bowl. It turns out pretty amazing, but all of this is self-taught through trial and error, so I'm not like, an authority.
1/2 tilapia filet
2-3 tbsp low sodium soy sauce
1-2 tbsp mirin (rice cooking wine)
4 grams dashi
3 cups water
1 sheaf buckwheat soba
handful of baby spinach
handful of shitake mushrooms
more soy sauce
Every time I make this, I cook it in a different order, but the noodles will take the longest by virtue of being noodles. So I guess make the noodles as per their instructions, but WHILE you're making them, bring the broth water to a boil. Then add the Dashi, Soy Sauce, and Mirin and stir until the dashi's melted/dissolved. The noodles shouldn't take more than about 5 minutes once everything's boiling.
I've made this several times now, and sometimes I boil the noodles IN the broth, and sometimes I don't. If you want more flavorful noodles, but less broth, cook them together.
Then I very quickly fry up the fish and mushrooms in a separate pan with a bit more soy sauce (I used olive oil, but normally for this I'd use sesame oil), and at the very end when everything's done, I very quickly cook the spinach in the pan too, just enough to wilt it (should take about 15 seconds). The fish should take less than 6 or so minutes to cook.
Then you just put it all together in a bowl. It turns out pretty amazing, but all of this is self-taught through trial and error, so I'm not like, an authority.