As you might expect after our trip to Japan this week’s recipes are inspired by food we ate while away. These are all easy and don’t require many ingredients – the sorts of dishes you can make for very quick dinners. All the Japanese ingredients are available in supermarkets.
Soba noodles are made from a mix of buckwheat flour and regular flour. I really like their slightly nutty flavour. I like using the Australian organic dried ones.
Steam as many mussels as you like in a pot with a little water. Remove them once opened and strain and reserve the liquid in a small pot. Add enough water to make about a cup of stock (enough for two people). Cook the noodles according to the instructions. While they’re cooking, heat the stock and dissolve a sachet of dashi in it.
Drain the noodles and place in bowls. Add the mussels and pour over the hot stock. Sprinkle with finely sliced spring onions.