• Soba noodles2 servings
• Sesame oil1 tsp
• Garlic, minced1 clove
• Ginger, grated1 clove
• Pork loin, thinly sliced80 g
• Shiitake mushrooms2
• Red chili pepperto taste
• ★Mentsuyu (4x concentrate)75 ml
• ★Water225 ml
• ★Mirin2 tsp
• Green onion (negi)1 stalk
• White sesame seeds1 tsp
• Shredded nori seaweeda pinch

1. 1

   Cook 2 servings of soba noodles according to package instructions. Once cooked, immediately rinse thoroughly under cold water, drain in a colander, and pat dry.

2. 2

   Cut the 80 g pork into bite-sized pieces. Finely slice the 2 shiitake mushrooms and 1 green onion stalk.

3. 3

   Heat 1 tsp sesame oil in a pot over medium heat. Add the minced garlic and grated ginger, stirring to release their aromas.

4. 4

   Once fragrant, add the pork and stir-fry until the color changes.

5. 5

   When the pork is cooked through, add the shiitake mushrooms and red chili pepper (to taste), and lightly stir-fry.

6. 6

   Add the ★ seasonings and bring to a boil.

7. 7

   Finally, add the green onion and 1 tsp white sesame seeds, stirring briefly over heat.

8. 8

   Serve the soba noodles in a bowl, pour the dipping sauce over, top with a pinch of shredded nori seaweed, and serve.

Adjust the ratio of mentsuyu and water according to its concentration level. Aim for a total of 300-400 ml. Since the broth cools quickly, it's recommended to pour some of the soba cooking water into the serving bowl to keep it warm.

• Calories310 kcal
• Protein14.2 g
• Fat7.1 g
• Carbs47.5 g
• Sodium2.9 g