kishimen with soy sauce soup

ingredients:

• 530 g cooked kishimen
• 2 deep-fried tofu pouches
• (abura-age)
• 15 g long green onion or leek
• 600 ml 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.