Full Recipe

Mussels and Soba Noodles

Recipe Mussels and soba noodles

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.