Recipes
Photo by Photo by Emily Sterne www.emilysterne.com/food
Ingredients
10 super thin slices of pancetta
1 large yellow onion, sliced
3 stalks celery, thinly sliced on bias
3 slices peeled ginger
1 quart dashi
2 tablespoons naturally brewed soy sauce
1 pack silken tofu, 1/4-inch dice
5 scallions
1/2 pound soba noodles, blanched (leave a pinhole of rawness in center)
2 cups packed tatsoi (or baby spinach)
Canola oil
Kosher salt and freshly ground black pepper to taste
Directions
In a large stock pot over medium-high heat coated very lightly with oil, crisp up the pancetta slices and set aside. In same pot, sauté the onions, celery and ginger. Add dashi and naturally brewed soy sauce and check for flavor. Add tofu, scallions and soba. Heat thoroughly. Check again for seasoning. Fill 4 bowls with tatsoi, top with noodle soup. Garnish with pancetta slices. Serve!
Pairing notes
Sapporo Beer
From Japan. A lager; quite refreshing with a moderately light body.
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