This is a breakfast course made by Joichiro (Soma's father) when he was vs Soma in their 490th battle.

Servings: Around 2 people

Ingredients:

. 2 Packages of dried ramen noodles

.500 cc soy milk

. 300 cc "buddhist" stock

.2 tablespoons miso

.1/2 teaspoon each grated ginger and garlic

. 50 grams EBI taro (or regular potato)

.Salt, pepper, chill oil, rock salt, sesame oil

.Suitable amount of Lotus root, burdock, carrots, turnip

"Buddist" stock (makes 3 cups)

(leftover broth and mushroom can be used in other soups)

.1 (10 x 10cm) square of kombu

.700 cc water

. 4 Slices dried shiitake mushrooms

Teriyaki tempeh

. 100 grams tempeh

.1 tablespoon sake

.w1 teaspoon grated ginger

.1 tablespoon each soy sauce and sesame oil

.2 tablespoons mirin

.potato starch

Method:

1. Make the 'buddist' stock. Put the kombu seaweed, shiitake mushroom and water in a pot. Let it sit for thirty mins.

2. Turn the stove on to medium heat. When the water is just about to boil, remove the kombu. Let it boil for 2 mins and then remove from heat and strain.

3. Make the toppings. Thinly slice the lotus root, leaving the skin on. Use a peeler to make thin strips of burdock. Fry in oil until crispy, and then sprinklenwith rock salt.

4. Cut carrots into sticks. Chop the turnip into bite size pieces. Heat the sesame oil in a frying pan and saute both until goldern brown. Sprinkle with rock salt.

5. Make the teriyaki tempeh. Cut the tempeh into chunks about 5cm wide. Sprinkle with 1 tablespoon of sake and and grated ginger and then coat lightly with potato starch.

6. Heat Sesame oil in a frying pan and saute step 5 until throughly cooked. Add soy sauce and mirin, coating the tempeh well.

7. Make the broth. Put the miso, ginger and garlic in a pot and sear lightly. Add the soy milk and "Buddist" stock and stir until the miso is dissolved. Grate the ebi taro (or potato) into the pot and let it simmer for 5 mins. Season with salt and pepper to taste.

8. Finishing touches. Boil the ramen noddles in a separate pot, and then strain and shake of any extra moisture. Put cooked noddles in a bowl and pour step 7 in. Top with 3, 4 and 6. Drizzle with chill oil, and done

Notes:

.If you don't have ramen noddles, any egg noddle is fine.

.cc stands for cubic centimetre

.Miso =

.Lotus root looks like

you can buy them fresh or sometimes they are canned or packaged

.Burdock looks like

.If you don't like or can't find lotus roots just leave it out but if you do just find some other root to add in it's place

.Kombu is edible kelp and looks like

.Shiitake mushroom is common in Asian dishes and can easyly be found in the local shops

.Tempeh is made from Soy and is sometimes used to replace meat it looks like

.Mirin is a type of rice wine used in Japanese cuisine.

.Potato starch is a typeof starch extracted from potatoes

Enjoy!

Please vote~ <3

Happy Cooking~