Sunday, May 6, 2012

Food | Konbu shitake broth with shitake mushrooms tofu and ramen

To make konbu stock you need a bit under 2 cups / 400 ml of water to a piece of dried konbu (4 by 4 in / 10 by 10 cm). Do not wash off the white powder on the surface of dried konbu since it adds to the taste. Wipe with a damp cloth if you really must. Place the water and konbu in a saucepan and let it soak for 2 to 3 hours, even 4 if you happen to run errands why waiting. Place the saucepan over medium heat. Just before water boils, remove the konbu. Your stock is ready! In a meantime, wash dried shitake mushrooms under cold water to remove any grit, and then soak in boiled water till they soften and flavor the water. Prepare dry soba noodles per directions on their packaging. Cube some hard tofu. Combine the konbu stock with shitake and the shitake flavored water, and warm the broth. Place the soba noodles in a bowl, and arrange the shitake and the tofu cubes on top. Pour the konbu shitake broth, and add shredded nori if desired.



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