Ingredients
500ml water,
100ml Teriyaki,
3 tablespoons Lemon Myrtle & Yuzu Ponzu,
1 garlic clove (minced), 1 small knob of ginger (minced),
small handful of katsuobushi,
4 large cooked tiger prawns (2 per serve),
slices of lime.
Method
Bring water, Shiso Teriyaki, garlic and ginger to the boil. Simmer for 5 minutes. Add the katsuobushi, turn off the heat and leave for 10 minutes. Finely strain into a seperate bowl, and add the ponzu. Cook soba, or your preferred noodle, according to packet instructions. Divide the broth between two bowls, place in your cooked noodles, garnish with lime and prawns.
Recipe from Max smith of Jimoto foods. You can most find the ingredients either instore or online at Thai kee.