| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Noodles and pasta | beef | 30 minutes | 1 place |
ingredient
- 200 grams of frozen soba noodles, Aero brand
- 100 grams of thinly sliced, boiled shabu beef
- 1 Onsen soft-boiled egg
- 20 grams shimeji mushrooms
- 2 pieces of sliced shiitake mushrooms
- 300 cc. water (ingredients for making soup)
- 1/2 teaspoon dried fish seasoning powder (ingredient for making soup)
- 30 cc concentrated dried fish sauce (ingredients for making soup)
Preparation
- Heat a pan with soybean oil for stir-frying. Add shimeji mushrooms, sliced shiitake mushrooms, and dried fish sauce. Stir-fry until well blended.
- Boil the Chinese kale in a pot. Once done, scoop it out and soak it in cold water. Cut into 5 cm sections.
- Boil thinly sliced shabu beef.
- Boil frozen soba noodles, Aero brand, for 1 minute. When cooked, rinse the noodles in plain water to remove the mucus. Then, dip them in hot water for 10 seconds.
- Pour the noodles into a serving cup.
- Place a pot with 300 cc of water, add dried fish seasoning powder, add concentrated dried fish sauce, then boil the soup.
- Pour the soup into a bowl of soba noodles, place the thinly sliced boiled shabu-shabu meat on top, stir-fried mushrooms, boiled and sliced Chinese kale, and top with an onsen-boiled egg.
- Finished and ready to serve
