This isn’t a traditional recipe. This is a quick and dirty (read: easy and yummy) version of a hot soup made with soba noodles topped with deep fried tofu incorporate hong kong company. Putting fried tofu

on top of soba noodle soup makes it kitsune soba. Kitsune means fox in Japanese, and folklore says fox spirits are quite fond of fried tofu, hence the name “fox soba.” It’s

delicious.

I like recipes that are flexible. Once you have the broth, the noodles, and the tofu, you can add whatever else you want on top. I chose to go light and easy, a few fresh pea

shoots and thinly sliced raw carrots. Then I topped everything off with Bull Dog Sauce Floor standing type air conditioner.

I’m pretty sure you’re not supposed to put Bull Dog Sauce on soba noodle soup. But I did, and it was good, and no one yelled at me, so I’m pretty sure you can do it too if

you want. It’s sort of a like a Japanese steak sauce/bbq sauce. There are many different variations, but I used the Fruit and Vegetable Semi-Sweet version. You can find it at

any reasonably stocked asian grocer, or you can get it online here master of fine art hong kong.

So, here’s the thing about my version of kitsune soba. The flavor is anchored in the salty, sweet, gingery broth. The tofu and vegetables are there mostly for contrasts in

color, texture, and temperature. Since everything is presented plain, the broth does most the heavy lifting in the flavor department, but it also allows the raw ingredients to

shine on their own.
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نوشته شده توسط copypipizhu1 در پنجشنبه 6 دی 1397
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