A budget-friendly recipe that utilizes leftover somen noodles from the summer to recreate authentic Mister Donut-style soup soba in just 30 cents and 10 minutes. Somen noodles are transformed into a chewy, Chinese noodle-like texture using baking soda, served in a gentle, flavorful broth seasoned with chicken stock and white soy sauce base. A simple yet satisfying dish.
Ingredients
Main Ingredients (1 serving)
- Somen noodles 100g (2 bundles)
- Green onions A little
- Baking soda 1 tsp
Seasonings
- [A] Chicken stock granules 1 tsp
- [A] Shiro Dashi (White Soy Sauce Base) 2 tsp
- [A] Water 300ml
Steps
- In a deep frying pan, combine 300ml water, 1 tsp chicken stock granules, and 2 tsp Shiro Dashi (White Soy Sauce Base). Bring to a boil over high heat and dissolve the seasonings while stirring.
- Boil plenty of water in a separate pot. Add 100g somen noodles and 1 tsp baking soda. (Key Tip! Baking soda can cause boil-overs, so be careful with the heat. The baking soda will transform the somen noodles to resemble Chinese noodles and give them a firmer texture.)
- Cook the somen noodles for about 10 seconds less than the package instructions.
- Drain the cooked noodles in a colander and rinse thoroughly under cold running water to remove any slime.
- Reheat the prepared soup over the stove.
- Add the rinsed somen noodles to the warmed soup and heat through briefly. (Key Tip! Overcooking will make the noodles sticky, so just heat them.)
- Place the noodles and soup in a bowl. Garnish the center with a little chopped green onion.
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