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Piri Kara Soba
Japanese cuisine tends to be mild, but this noodle soup called piri kara soba has a real kick to it. Make this piri kara soba recipe on a cold winter day.
👥 2 Servings👤 Atsuko Ikeda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●skillet
- ●saucepan
- ●bowl
📝 Preparation Steps
1
For the ginger teriyaki tofu, wrap the tofu in plenty of paper towels and compress under a heavy kitchen utensil for ⏱️ 30 minutes to remove excess water.
2
Dice the tofu into cubes. In a medium frying pan/skillet, heat the vegetable oil over a medium heat and fry the tofu until browned on all sides. Add the ginger and stir in. Add the soy sauce and mirin and fry for ⏱️ 2 minutes until the tofu becomes caramelized. Set aside.
3
For the noodle soup, put the vegetable oil in a saucepan over a medium heat. Add the garlic and spring onions/scallions and fry for ⏱️ 1 minute to infuse some flavor into the oil.
4
Add the dashi and bring to the boil. Once boiling, turn down the heat and simmer for ⏱️ 5 minutes.
5
Meanwhile, cook the dried soba noodles in a separate pan of boiling water following the packet instructions. Drain well and divide between serving bowls.
6
Combine the red miso and gochujang in a cup and stir in a ladleful of the dashi until dissolved. Add the miso mixture back into the saucepan with the soup and stir well to combine. Heat through for another minute, if needed, before serving.
7
Pour the hot miso soup over the cooked soba noodles in the serving bowls, then top with the ginger teriyaki tofu, wakame, sesame seeds, dried chile/chile strips and spring onion/scallion, if desired.
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