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10minutes
Cut the wasabi leaves in half and pour boiling water over them.
Grip it well with your hands, squeeze out the water, and cut it to about 3 cm.
Put the noodle soup in a slightly larger jar and add the noodle soup.
Cover and shake vigorously about 50 times.
Put it in your favorite storage jar and cool it well in the refrigerator.
・ If the leaf wasabi is cooked too much, the texture will deteriorate and the wasabi scent will be impaired. The point is not to overcook as you only need to pour boiling water over the whole.
・ Cover the bottle and shake it vigorously about 50 times to give a shock to the wasabi leaves and bring out the spiciness and aroma.
・ When putting the wasabi in the storage bottle, lightly press the wasabi from above so that the wasabi is soaked in the noodle soup.
・ It is recommended to make them all at the time of season, put them in a zip lock, freeze them, and store them for a long time.
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