As delicious as a simple bowl of buckwheat noodles in broth can be, the addition of lightly cooked fresh scallops and Asian black fungus turn it into a substantial meal. Slivers of shredded nori provide an elegant garnish.
Ingredients: (Serves 4)
- 250 g (9 oz) dried soba (buckwheat) noodles
- 3 tablespoons mirin
- 60 ml (2 fl oz/¼ cup) shoyu (Japanese soy sauce)
- 2 teaspoons rice wine vinegar
- 1 teaspoon dashi granules
- 2 spring onions (scallions), sliced on the diagonal
- 1 teaspoon fresh ginger, finely chopped
- 24 large scallops, roe removed
- 5 fresh black fungus, chopped (see note below)
- 1 nori sheet, shredded, for garnish
Method:
Cook the soba noodles in a large saucepan of boiling water for 5 minutes, or until tender. Drain and rinse under cold water.
Put the mirin, shoyu, vinegar, dashi granules and 750 ml (26 fl oz/ 3 cups) water in a saucepan. Bring to the boil, then reduce the heat and simmer for 3-4 minutes.
Add the spring onion and ginger and keep at a gentle simmer until needed.
Heat a chargrill pan or plate until very hot and sear the scallops on both sides, in batches, for 1 minute. Remove.
Divide the noodles and black fungus among four deep serving bowls. Pour 185 ml (6 fl oz/¾ cup) broth into each bowl and top with six scallops each. Garnish with the shredded nori and serve.
Note: If fresh black fungus is not available, use dried instead. Soak in warm water for 15-20 minutes before use.
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