Veggie Soba Noodles in Homemade Dashi
Veggie Soba Noodles in Homemade Dashi
Get this quick and easy Asian recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 35 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 4 cups Water
  • 2 pieces Kombu (dried kelp)
  • 1 cup Bonito flakes
  • 2 tablespoons Soy sauce
  • 2 tablespoons Mirin
  • 200 grams Soba Noodles
  • 15-20 Spinach leaves
  • 2 Shiitake mushrooms
  • 2 soft boiled Eggs
  • 2 Green onions (scallions)
  • 2 teaspoons Sesame seeds
  1. To make the dashi, soak kombu for 30 min in water
  2. Meanwhile, slice shiitake mushrooms, soft boil the eggs, and chop green onions
  3. Pour 4 cups water into a medium pot, and add soaked kombu
  4. Heat on medium until tiny bubbles form on the kombu—do not let water boil
  5. Remove kombu, turn heat down to low, and add bonito flakes. Cook for 10 min
  6. Set up another pot with a fine strainer on top. Strain the dashi, catching all the bonito flakes. Bring the dashi back to the stove, add mirin and soy, and bring to a gentle boil
  7. In a separate pot, cook soba noodles, and rinse quickly under cold water
  8. In the dashi, blanch mushrooms and spinach, and remove from pot
  9. Transfer rinsed soba noodles to the hot dashi broth to warm through
  10. To serve, pour noodles and broth into a bowl, and arrange spinach, mushrooms and egg on top. Sprinkle with green onions and sesame seeds

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