INGREDIENTS
- Soba noodles
- Firm tofu
- Eggs
- Shiitake mushrooms
- Spring onion
- Ginger
- Shallot
- Garlic
- Soy sauce (or ponzu)
- Sesame oil
- Vegetable broth cube
- Lime
- Chili flakes
- Honey
- Olive oil
RECIPE
- Cut up some shallots, ginger and garlic for the broth. Cook this on low heat in a pot with olive oil. Add water, a vegetable stock cube, soy sauce and sesame oil. Let this simmer on medium heat. Season to taste and add more soy sauce if needed
- Bring 2 pots of water to a boil. Boil the noodles in one pot and drain them. In the other pot, cook the eggs for 5 minutes, put them in cold water once cooked
- Cut the shiitake. Cook them in some olive oil and put them aside once cooked
- Cut the tofu into cubes. Cook it in a hot pan with olive oil. Meanwhile make a mixture of soy sauce, honey, grated ginger and chili flakes. Lower the heat to medium and add this to the pan. Cook until sticky
- Peel & cut the eggs
- Assemble your noodle bowl