Directions

To Prepare

1. Heat up some water in a saucepan. Once boil, drop the Japanese fried tofu (aburaage) and blanch for 20 secs to remove excess oil. Remove from saucepan. Let it cool for a bit and gentle squeeze out the water between your palms. Set aside.
2. Using the same saucepan; heat up water, light soy sauce, sugar and mirin.
3. Once it starts to boil, drop in the aburaage and let simmer under low heat until all liquid evaporates. Use a drop lid or metal trivet to hold down the aburaage.
4. Turn the aburaage over a few times to ensure evenly stain aburaage with a dark brown colour. Once done, remove to cool.

To Make

1. In a separate pot, boil up water to cook the soba noodles according to instructions on the package. Once done, remove from pot and rinse through with cold running water. Set aside.
2. Heat up all ingredients for the broth in a saucepan while arranging soba noodles into 2 bowls.
3. Place 3 pieces of aburaage onto noodles and divide the broth equally between the bowls. Garnish with chopped spring onions.