Tsukimi - 月見 – in Japanese means moon-viewing. This bowl of noodle soup gots its name after the presentation of the noodle. A racked egg is arranged on top of the noodle filled with hot soup. The heat from the soup makes the white curdle a bit and turn from clear white to milky white. This creates a beautiful picture. The buckwheat noodle resembles the sky at night. The yolk is the moon surrounded with thin cloud and floating freely in the sky.
I love this noodle for its elegant yet simple presentation. The dish is also attractive for its healthines. The soup is clear and thin and offers a gentle sweetness in your mouth. Just by looking at this bowl, there is a feeling of peace in my heart. And I wish to enjoy the noodle slowly and slowly to drag on the moon-viewing time However, the noodles should be finished as fast as possible while they are still hot to enjoy the freshness of the egg. So, eat them the way the Japanese eat noodle.
Ingredients: (4 servings)
- 400g dried soba (buckwheat noodles)
- 1l. dashi stock
- 70ml soy sauce
- 2 tbs mirin (Japanese sweet rice wine)
- 1/2 tsp salt
- 4 eggs
- 2 tbs finely chopped spring onion
- Heat dashi, soy sauce, mirin, and salt in a large pot to make soup.
- Boil soba noodles in another pot, according to the cooking instructions indicated in the packages, until al dente. Drain.
- Divide soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the noodles in each bowl. Sprinkle chopped spring on top of noodles.