This recipe is one of the most basic soup recipes in Japan and was very popular on the menu in Otabe Kafe in Putney. Please also have look at the interview article about this dish.
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients
- 1/2 packet of DRIED KONYAKU - Shirataki Noodles
- 40g of Wakame seaweed, prepared as instructed (2-3g of dried Wakame seaweed will expand to about 40g when prepared)
- 30g of Carrots, cut into long thin strips
- 30g of Mooli (Daikon), cut into long thin strips
- 20g of French beans, trim the ends
- A pinch of chopped Spring onion
- A pinch of toasted Sesame seeds
- 1 tbsp Soy sauce (Tamari soy sauce for gluten free option)
- 1 tbsp Mirin
- 250ml Dashi (see the recipe on our website)
Directions
- Prepare the ‘DRIED KONYAKU NOODLES’ as instructed on the packet
- Blanch Carrots, Mooli and French beans and drain well
- Put all ingredients for soup in a sauce pan and bring to just before boiling
- Add blanched vegetables and simmer until hot enough
- Pour into a bowl with prepared KONYAKU
- Finish with a sprinkle of spring onion and toasted sesame seeds