- 1ltr good stock, bought or homemade – chicken or miso works best – absolutely not shellfish
- 200g soba noodles
- Mizuna leaves
- 100g Nordic Imperial
Warm the stock to around 30 degrees celsius, cook the noodles, drain the noodles and add to the stock, this should make the temperature of the dish around 50 degrees – it must not be warmer, add some mizuna leaves on top and spoon the caviar on the leaves.