Green tea soba noodles with burnt potato ash and mirepoix stock, garnished with potato, radish, and seaweed.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Potatoes USA and FOH.
Burnt Potato Ash Stock
INGREDIENTS
- ½ cup Dehydrated potato
- 1 lb. Mirepoix
- 1 stick Kombu
- 1 cup Dehydrated mushrooms
METHOD
- Torch the potato.
- Blend the potato ash with mirepoix, kombu, and mushrooms to create stock.
Seaweed
INGREDIENTS
- ½ cup Wakame
- ½ cup Dulce
- ½ cup Wood ear mushrooms
- 1 tsp. Ginger
- 1 tsp. Chile oil
- 1 tsp. Garlic
METHOD
- Saute lightly 4-5 minutes.
Green Tea Soba Noodles
INGREDIENTS
- 1 package Green Tea Soba Noodles
METHOD
- Cook soba noodles according to package directions.
- Garnish with shaved daikon and blanched fingerling potatoes.
