Yuba Ankake Soba recipe - ingredients, nutrition and when to eat it
Yuba Ankake Soba is a Japanese noodle dish of buckwheat noodles topped with yuba and mushrooms, then covered with a warm, thickened dashi sauce.
Yuba Ankake Soba is a Japanese noodle dish of buckwheat noodles topped with yuba and mushrooms, then covered with a warm, thickened dashi sauce. The nutty flavor of the soba pairs with the soft texture of yuba, making it a good choice for lunch or dinner on a chilly day.
Japanese · 25 minutes to cook
Tips: Soak the dried tofu thoroughly so it turns tender and absorbs the broth well.
Tips: After adding the starch slurry, stir slowly to keep it from sticking to the bottom of the pan.
Tips: Rinse the cooked noodles under cold water to remove excess surface starch so they pair neatly with the thickened sauce.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dried tofu skin (yuba) — 25 g
- Shiitake mushrooms — 1 pc
- Enoki mushrooms — 30 g
- Dashi stock — 250 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Cornstarch — 1 tsp
- Water — 1 Tbsp
- Scallions — 5 g