Kake Soba with Fish Cake and Onsen Egg | Asian Inspirations

Kake Soba with Fish Cake and Onsen Egg | Asian Inspirations

asianinspirations.com.au

A soothing bowl of buckwheat Hakubaku Organic Soba Noodles in a light dashi broth, topped with delicate onsen eggs, kamaboko slices, and spring onions.

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Ingredients

  • 90g (2 bundles) Hakubaku Organic Soba Noodles
  • 2 large eggs, straight from the fridge
  • 1L water
  • 200ml cold water
  • 10cm x 6cm piece kombu (dried kelp)
  • 1 cup katsuobushi (dried bonito flakes)
  • 2 tbsp soy sauce
  • 3 tbsp mirin
  • 1/4 tsp salt
  • 1 spring onion, finely chopped
  • 8 slices kamaboko (Japanese fish cakes)

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