Okinawa Soba With Stir Fried Vegetables - cooking recipe

Ingredients

200 g cabbage
1/3 piece carrot
50 g garlic chives
100 g deep fried tofu (atsuage)
100 g braised pork (see Okinawa soba for the recipe)
1 tablespoon vegetable oil
1 1/2 cups pork stock
2 1/2 dashi stock
1 tablespoon soy sauce
1 tablespoon awamori
1/4 teaspoon salt
1/4 teaspoon pepper
200 g okinawa soba noodles
50 g bean sprouts

Preparation

Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips.
Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips.
Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil.
Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes.
Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat.
Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba.
Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process.
Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.