This fried soybean curd is called “abura-age” in Japanese.
It’s something I enjoy cooking and eating when I get tired of eating tofu.
Yes, it’s processed, but only minimally.
It’s pre-fried, so the fat that comes with it gives a great flavor.
It was braised in slightly sweetened soy-sauce based broth before added to the soup.
It’s plump and juicy with delicious broth absorbed inside.
The other toppings are Wakame seaweed, fried onion, and green onion.
They are some of my favorite toppings!
I love soba.
I like noodles in general, but soba is definitely one of my favorites.