Dashi from deep-fried tofu (aburaage) and fish cake (kamaboko) makes buckwheat noodles (soba) taste better in this miso soup. Enjoy it for the traditional soba noodles eaten on New Year’s Eve.
|Fresh soba noodles||2 servings|
|Kamaboko||8 thin slices|
|Mitsuba (Japanese honeywort)||4 g|
|Dashi stock||800 cc|
Awase (Mixed) miso
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Adding yuzu-kosho (yuzu and pepper paste) to taste would make the miso soup tastier.