Ingredients ( Serves 2)
2 serving soba noodles ( dried)
10 shiso( or basil or mint) leaves
1 bud Ja[ajese ginger ( myoga)
1/3 bunch spring onions ( or scallions)
1/2 pack daikon seed sprouts ( kaiware)
1 heaping Tbsp dried wakame seaweed
2 packs natto ( fermented soybeans)
2 soft-boiled eggs
4 Tbsp tempura crumbs ( ten kasu)
Grated ginger and soy sauce, to taste
Instraction
1. Mince shiso leaves and julienne Japanese ginger. chop bunching onion. Remove root ends of daikon seed sprouts and slice into thirds. reconstitute dried wakame seaweed.
2. Boil soba noodles.
3. Rinse noodles well to remove all excess starch.
4. Chill in ice water.
5. Drain well and serve in dishes.
6. Top with wakame, natto and soft- bioled egg. Finshi with soy sauce and remaining toppings and garnish with tempura crumbs.