Instructions

• 1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
• 2. Add all the soup ingredients and bring it to a boil. Set aside.
• 3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
• 4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
• 5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
• 6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
• 7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
• 8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
• Serve hot!