½ pkt buckwheat noodles
500ml fish stock (or veggie if you want it vego and vegan)
1 tbls brown vinegar
1 cucumber, deseeded and sliced
1 Nashi pear, thinly sliced
4 pieces silken tofu, about 3cm sq
2 eggs, soft boiled
1 cup bean sprouts
1 spring onion, sliced on the diagonal
In a pot pour stock and vinegar and let simmer whilst you prepare the rest of the dish.
Cook noodles in a large pot of simmering water for about 2-3 minutes until al dente. Pour into a colander and rinse a few times with cold water. Leave them in the colander until excess water has been drained. To assemble, place half the noodles between two bowls, then top with half the cucumber then pear strips. Pour enough stock over the noodles to cover them well, then finish with the egg, cut in half, and the tofu.
Garnish with bean sprouts and spring onions.