Soba Noodle Soup With Carrot Tempura, Arugula And Leek

• Soba noodle soup and toppings
• 160 grams dried soba noodles
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 cups dashi
• 1 handful arugula
• 1 teaspoon thinly sliced leek
• Carrot tempura
• 1 piece carrot, julienned
• 1 tablespoon all purpose flour
• 1 tablespoon water

1. Start heating a big pot of water for cooking soba. In a separate pot, put the arugula and 1 cm of water in a pot and cover. Turn on the heat to medium-high and cook with the steam (about 1-2 minutes after boiling). When it's cooked, drain, put in a bowl of cold water, drain again right away and squeeze out water. Cut into pieces.
2. Make broth: In a small pot, heat Mirin and let it boil for a few seconds to let the alcohol evaporate. Add soy sauce and dashi and heat. When it boils, turn off the heat and set aside.
3. Set aside some boiling water (to reheat cooked soba noodles later). Cook soba in the rest of the boiling water as indicated in the package (3-5 minutes). When it's cooked, drain and wash the noodles under cold running water, then drain well. Set aside in a colander.
4. Heat the broth. Briefly reheat the soba noodles in the set-aside boiling water, drain well and put them in a bowl. Pour the broth. Serve with carrot tempura, arugula and leek.

noodle soup, noodles, soy sauce, mirin, dashi, handful arugula, carrot, carrot, flour, water

Taken from food52.com/recipes/26536-soba-noodle-soup-with-carrot-tempura-arugula-and-leek (may not work)