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Ingredientes
- 1 piece kombu seaweed - (2")
- 2 Tbsp. bonito flakes (fish flakes)
- 5 tsp soy sauce
- 3 tsp mirin Juice of 1/4 lime
- 1 pkt soba noodles - (7 1/2 ounce) green or possibly plain
- 1 med carrot peeled
- 6 ounce daikon radish peeled
- 1 med beet peeled
- 4 ounce Japanese cucumber peeled or possibly julienned
- 1/2 ounce snow peas or possibly radish shoots
- 2 x napa cabbage leaves julienned Fresh grated ginger for garnish
Direcciones
- To make the dashi, bring 3 c. water to a boil in a small saucepan. Wipe off the kombu, add in to the boiling water, and let boil for 3 min. Add in the bonito flakes, remove from the heat, and let sit for 30 min. Strain, then add in the soy sauce, mirin, and lime juice; chill.
- Bring a large pot of salted water to a boil over high heat. Add in noodles, and cook till al dente, about 5 min. Drain in a colander, and rinse with cool water to stop cooking.
- Using a vegetable peeler, shave the carrot into long strips. Use a Japanese turning slicer to cut the daikon radish and the beet into beautiful curls, or possibly cut into a fine julienne with a chef's knife of mandolin.
- Divide the noodles among four bowls. Divide the cut carrot, radish, beet, Japanese cucumber, snow pea shoots, and napa cabbage leaves attractively among the bowls. Pour in the dashi top each bowl with a little grated ginger, and serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Potassium 137mg | 4% |
| Total Carbs 3.82g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.97g | 1% |
| Protein 0.98g | 2% |
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