Thursday, February 10, 2011

Tsumiki Fusion Soba with Cha Siu Pork

A bit of background lifted from Tsukimi soba is hot buckwheat noodles with a raw egg topping. Tsukimi means moon viewing in Japanese. Since the egg resembles the full moon, these kinds of noodle dishes with egg toppings are called "tsukimi."

This dish, with it's sweety cha siu pork, bok choy and chicken broth base, it most definitely not your authentic Japanese noodle soup. But hey! This one is even better :)

Ingredients (Serves 3)

  • 350gm cha siu pork (see here for a great recipe)
  • 1 packet dried soba noodles (about 300gm)
  • 2 large bok choy
  • 3 scallions
  • 1 litre chicken broth
  • 3 tbsp soy sauce
  • 1 2 inch knob ginger
  • 2 tbsp rice wine vinegar
  • 3 eggs


Slice the ginger into thick coins and place in a saucepan with chicken broth, soy and vinegar.


Bring to the boil then reduce to a simmer and cook for 10 minutes. 

Remove the ginger and keep at a simmer

Thickly shred the bok choy and thinly slice the scallions


Slice the BBQ pork into 1/2 cm thick pieces.

Cook the soba noodles as per packet instructions.


Divide the noodles amongst the serving bowls.

Top with scallions, pork and bok choy. 


Ladle over the soup and then crack an egg on top. 

Serve immediately, stirring the egg through the hot soup. 

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