Western-style soba noodles using canned cream of corn. While it may seem like an unexpected combination, the sweetness of the corn and the noodle soup are a perfect match.
The addition of Parmesan cheese gives it a richer flavor. Nori seaweed is also a great flavor enhancer and goes very well with this dish.
Enjoy this completely new take on a traditional Japanese noodle dish.
Nutrition per Serving
- 2 servings Boiled soba noodles or dried soba noodles
- 1.75 oz Bacon
- 3.5 oz Onion
- A pinch Salt
- 1 tsp Chicken bouillon powder
- 6.7 oz Corn cream
- 150 Milk Milk
- 1 tbsp Triple concentrated mentsuyu noodle soup
- 1 piece Nori seaweed
- To taste Parmesan cheese
Boil pre-cooked soba quickly, then drain in cold water.
※If you are using dried noodles, boil them for the time indicated on the package and drain in cold water.
Cut the onion into thin strips and the bacon into 0.4 inches (1cm) pieces.
Mix ingredients from step 2 and chicken bouillon powder in a heatproof bowl, cover with plastic wrap and microwave at 600w for 3 minutes.
Take out from the microwave and let cool. Mix in ingredients (A).
Place the soba noodles in a bowl, pour the chilled sauce over it, and sprinkle with torn pieces of nori seaweed. Sprinkle with Parmesan cheese if desired.
After heating the ingredients, it can be cooled by placing them in water with a coolant to keep them cool. Since the amount is small, they will cool down quickly.