Sweetcorn miso soba & watercress tempura

Slightly spicy umami-rich and creamy broth

Serve cold or hot depends on your heart

Crispy watercress tempura to dip into the broth

Grated radish ice

S E R V I N G S : 2

A L L E R G Y : Gluten, sesame, soy

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Ingredients.

Broth

½ small onion

½ cup sweetcorns

2 minced garlic

1 slice of ginger

Black pepper

1-1.4 tbsp doubang paste

1.5 tbsp miso

300ml water/ dashi

200ml soymilk

Small handful of wakame (dried kelp)

1 tbsp mirin

1 tbsp soysauce

½ tsp sugar

Sesame oil

Noodle of choice

Scallion

Optional - chilli oil

Tempura

40g cake flour

Pinch of salt

1 tbsp oil

60 ml sparkling water

Watercress

Ice

Grated radish

Soymilk

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Preparations.

1. Mix cake flour, salt, oil and sparkling water, then refrigerate the batter

2. Optional - Mix soymilk and grated radish in ice cube container then refrigerate for keeping the broth cold and add colours

3. Saute chopped onion until soft, then add minced garlic, ginger slice, sweetorns, black pepper and fry until the onion and sweetcorn got some browning

4. Add doubang paste, miso and fry until fragrant

5. Add water/dashi, soymilk, wakame mirin and soysauce, then bring to boil

6. Let it cools down before blending into a smooth broth, meanwhile boil your noodle of choice (Refrigerate the broth if you like it cold)

7. Coat a small handful of watercress with a thin layer of cold batter

8. Deep fry in oil on medium heat until it turns crispy and light golden , sprinkle on some sea salt after fried

9. Add a touch of sesame oil to the broth, garnish with chopped scallion

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Notes / Chats.

• Recommend to blend the broth but you can skip it if you want

• Feel free to add any vegetables or protein you like

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Extra.

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