160 grams soba noodles
6 grams hijiki seaweed
2 bacon rashers
1/4 sheet nori seaweed
1 garlic clove
50 grams enoki, shimeji or shiitake mushrooms
1 consommé stock cube
300 ml soy milk
salt and pepper to taste
Soak the hijiki and shiitake mushrooms separately in a bowl of water. In the meantime, cut your bacon and nori seaweed into 1cm strips and slice your garlic and onion.
In a pan, boil the soba noodles
for five and a half minutes or according to your packets instructions.
Grab a large frying pan, add a little oil and soften the garlic, then
add the onion, mushrooms and bacon.
Once the bacon and onion are cooked through add the consommé
cube and soy milk, mix well, then add the reconstituted hijiki seaweed.
Cook for a further 1–2 minutes.
Drain the cooked soba in a colander in the sink, rinse with cold
water to remove any stickiness and gently squeeze out any excess water.
Transfer the soba noodles to the frying pan with the sauce and
mix together, ensuring the noodles are evenly covered. Cook for a
further 1–2 minutes to ensure the soba are heated through.
Serve on a plate with a sprinkling of shredded nori and salt and
pepper to taste.
bacon recipe courtesy of: Japan Centre, Japan Centre Group Limited, 14-16 Regent Street, London SW1Y 4PH, England (shop address)