Shinichiro Harakawa’s Special Makanai Soba “Carrot and Tofu Soba with Vegetable Broth”
Text：Eri Ishida Photo: Ariko Inaoka
1 spring onion
1 bottle of all-purpose concentrated soup stock (Usu dashi)
2 bags of dried buckwheat noodles
200g of Zaru tofu (not extra firm, ….zaru-tofu is quite soft, the fresh tofu having been drained with a colander); if zaru is not available you can substitute with kinu tofu (soft and silky tofu packaged in water).
Salt to taste
1 teaspoon sesame oil
1 Yuzu lime
2 tablespoons buckwheat cooking water
2 tablespoons of Canola Oil
2) Cut the base of the carrot stem. Remove the leaves from the stems and cut the stems into chunks.
3) Pour 1 liter of water into the pot with the green part of the spring onion as well as the root (the hairy end), and the carrot chunks and heat until boiling. When it reaches a boil, reduce the heat to medium-low and boil for about 15 minutes. Then turn off the heat and add contents of 1 bottle of Owariya Usu dashi (the soup stock)
5) While the soba is boiling, make the sauce. Put the zaru (or drained kinu) tofu and pinch of salt in a bowl, puree with a blender, and add the sesame oil, mixing the contents.