#soba

#soba

Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus and it brings all of that complex magic to this light, clean noodle broth. Yuzu-miso soba noodle soup. Yuzu is a citrus, but it's not very common to find it outside of Japan. So mostly we can use yuzu juice. Add five cups of vegetable stock or vegetarian dashi.

Executive chef Manabu Asanuma makes his own using buckwheat flour shipped over from his family's farm out in the Yamagata prefecture (where he grew up), known as the mogami wase variety. He builds his ni-hachi soba for the restaurant using 80 percent of that mogami wase buckwheat variety and 20 percent regular wheat, and some husks. The mixture results in hand-cut (intentionally) somewhat toothy and slightly uneven noodles, accompanied by a bowl of rich duck broth.