Chef Emma Bilazarian

Wind down and warm up over a hearty, rich bowl of one of our favorite soups.

Ingredients:

Noodle Soup

• 4 oz/113 g dried soba noodles (buckwheat noodles)
• 2 cups/480 ml beef stock
• 1 tbsp/15 ml mirin
• 1 tbsp/15 ml soy sauce

Tempura Fish

• ½ cup/120 ml Kikkoman Tempura mix
• ⅓ cup/80 ml of water
• 1 8 oz/225 g Dutch Yellowtail fillet
• 1-2 cups/240-480 ml vegetable oil or avocado oil

Toppings

• ¼ tsp/1.2 ml Shichimi Togarashi 7 Spice
• ¼ tsp/1.2 ml Furikake
• 1 tbsp/15 ml of green onion/scallion thinly sliced
• 1 tbsp/15 ml cilantro
• 3 tbsp/45 ml carrot
• ¼ cup/60 ml sauteed mushrooms
• ¼ cup/60 ml bean sprouts
• ¼ tsp/1.2 ml tsp serrano chili
• ½ tsp/2.5 ml sesame oil

Preparation:

To Make Noodle Soup

• Combine stock, mirin, and soy sauce in a saucepan and simmer for 3-5 minutes. Cover and set aside.

Tempura

• Pour oil at least 2 inches deep into a skillet. Heat oil between 350° to 360°F.
• In a small bowl mix batter and water until blended.
• Slice fillet into 3 equal strips and pat dry.
• Dip one piece into the batter, quickly sliding into hot oil. Deep-fry 2 to 4 minutes
• until cooked and golden brown, turning pieces over. Remove and drain on paper towels.
  

To Prepare Toppings

• Thinly slice green onion, chili, cilantro, and carrot.
• Saute mushrooms in olive oil and season with salt.

To Cook Soba Noodles

• Heat a pot of water for cooking soba noodles. Unlike pasta, you do not need to add salt to the water.
• Cook soba noodles according to the package instructions, but 30 seconds less than directed.
• Drain the soba noodles and wash the noodles with your hand under cold water for the best texture.

To Assemble

• Place the soba noodles in a serving bowl. Pour hot broth over the noodles. Place toppings: tempura fish, sprouts, carrots, mushrooms, chilis, scallions, cilantro, and drizzle sesame oil.
• Sprinkle togarashi and furikake.