Broth with Dried Tuna, Soba Noodles, Bok Choy and Spring Onions

Broth
- Bring two litres of water to a boil and add the Knorr Concentrated Liquid Stock and bonito flakes. Strain the broth.
Garnish
- Boil the soba noodles.
- Finely cut the green parts of the spring onions and leave them in ice water.
- Clean the rest of the spring onions and cut them into small rings.
- Clean the bok choy and blanch briefly.
- Clean the snow peas, cut them into squares and blanch.
Presentation
- Twirl the noodles around a fork and place in bowls.
- Pour over the broth.
- Divide the bok choy, snow peas, spring onion rings over the bowls and add the green of the spring onions on top.
- Top the dish off with a sprinkle of sesame seeds, nori and wasabi julienne.

This dish is inspired by the classic Japanese soba noodles. You can also add thin slices of beef tenderloin to the broth.