1. Put 3g of soaked dried kelp in the pot, add 450ml of clean water, boil on high heat and remove the kelp
2. Add 7g of muyu flower, turn to low heat and cook for about 15 seconds, strain out the muyu flower, and leave the soup for later
3. Pour 25ml of mirin in a pot and boil, pour in 150ml of cooked soup and 25ml of Japanese soy sauce, and turn off the heat after boiling
4. Finely chop the scallions, put them in a bowl, pour in the freshly cooked sauce, stir well, let cool, cover with plastic wrap, and put in the refrigerator for later use
5. 200g buckwheat noodles are cooked, remove and put in ice water to cool, drain and put into a bowl, sprinkle with sea moss
6. Take out an appropriate amount of juice, beat in an egg that can be eaten raw, add ice cubes and mustard, and mix well
7. Soba noodles dipped in the sauce and enjoy
Tips:Choose eggs that can be eaten raw
