Soba (Japanese buckwheat noodles) Recipe
Serves 2 people
Soba noodles (2 rolls)
8 pieces of sliced Naruto or Japanese fishcakes
1 scallion (cut on the bias)
1 bunch spinach (lightly boiled, squeezed dry of water, and cut into 2-inch length)
1 box buna shimeji mushrooms (lightly boiled and set aside)
4 1/2 C water
1/4 C loosely packed kezurikatsuo (shaved bonito)
3″ piece of dried dashi kombu
2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoon sugar
Salt to taste
For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the dry bonito flakes into a disposable soup bag and tie the top. Drop the satchel in the water along with the kombu. Let this steep for about 30 minutes, then discard the soup bag. Add the seasonings to make the soup base.
Boil a large pot of water and boil the soba for the length of time specified on the package. When they’re done, rinse them under cold water and set aside.
Transfer the soba into two bowls, top them with spinach, naruto, buna shimeji mushrooms. Pour the dashi broth over everything. Serve immediately. If you like an extra color and kick, you can serve the soba with shichimi togarashi (Japanese 7 spice chili flakes).