80g of buckwheat noodles, moderate shredded seaweed, moderate chopped green onion, moderate green mustard, moderate seven-flavored rice, 200㏄ firewood fillets, 30㏄ miso and 30㏄ soy sauce.

working methods

1. Mix and boil the sauce ingredients, add the fish fillets, then turn off the fire, filter out the fish fillets, cool and put the sauce in the refrigerator.

2. After the buckwheat noodles are cooked, they are washed with ice water to cool the noodles and wash away the mucus and astringency of the noodles, which will make the noodles more refreshing, more elastic and more shiny.

3. Put the buckwheat noodles on the plate and sprinkle with Shanghai Tess, then put the sauce of 1 method into a small cup with a deep bottom, add chopped green onion, green mustard and assorted rice according to personal preference and mix well. When you eat, you have a cup in your hand, and then you can enjoy it with soba noodles dipped in sauce.