kishimen with soy sauce soup
- Serves: 2
- Calories: 467 kcal
- Total Time: 40 m
- Prep: 30 m
- Cook: 10 m
- Japanese: Kake-kishimen
- u.s.
- metric
ingredients:
- 19 ounces cooked kishimen
- 2 deep-fried tofu pouches (abura-age)
- 1/2 ounce long green onion or leek
- 2 1/2 cups bonito soup stock
- 2 1/2 tablespoons soy sauce
- suitable amount bonito flakes (optional)
- If you want, you can also add shichimi (seven-spice seasoning).
step 1:
Cut abura-age in half, then cut each half into 4 equal strips. Thinly slice the green onion (or leek).
step 2:
Pour the bonito soup stock into a pan. Bring to a boil on medium heat and add the soy sauce.
step 3:
Add the deep-fried tofu pouches and cooked kishimen and cover the pan and boil for a couple of minutes. Remove from heat.
step 4:
Serve in 2 big bowls.
Sprinkle the kishimen with the sliced green onions and, if desired, the bonito flakes and shichimi (seven-spice seasoning).
comment:
This recipe using kishimen is simple and is very popular in Aichi Prefecture in the center of Japan. The abura-age soaked in soy sauce soup is delicious.
other noodles recipes
Japanese foods recipes
Int'l. recipes with a Japanese twist
Japanese Food Lovers' Comments