Veggie Soba Noodles in Homemade Dashi

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Craving for some Japanese cuisine? Here’s how to have a little piece of Japan right in your own home –great for vegetarian friends as well!

Let's start cooking!

Chopped spring onion and shitake mushroom on a chopping board

Step 1 - Prepare the ingredients

  • Slice shiitake mushrooms and chop 2 spring onion stalks.
  • Boil eggs for 5 minutes 30 seconds and remove shells once done. Set aside ingredients.
Add bonito flakes to dashi stock with drained kombu

Step 2 - Make dashi stock

  • In a pot on medium heat, pour 4 cups and add drained kombu.
  • Let simmer until tiny bubbles form on the kombu without letting the water boil.
  • Turn heat down to low and add bonito flakes. Let it simmer for 10 minutes.
Add mirin and soy sauce to dashi stock in a pot

Step 3 - Strain and season dashi stock

  • After simmering, use a strainer to strain bonito flakes and kombu.
  • Add mirin and 2 Tbsp soy sauce to dashi stock.
  • Increase to medium heat and bring to a gentle boil.
Blanch mushroom in a pot of water

Step 4 - Blanch mushrooms and spinach

  • To the same pot, boil shiitake mushrooms for 5 minutes.
  • Remove from pot, slice and set aside.
Blanch soba noodles in a pot of water

Step 5 - Blanch soba noodles

  • In a separate pot, boil enough water for cooking noodles.
  • Once boiling, cook soba noodles according to packet instructions.
  • When noodles are cooked, remove from pot and rinse under cold water. Set aside
    Rinsing the noodles under cold water stops the cooking process and removes excess starch.

Plate and Serve!

Soba noodles with mushrooms, eggs and nori in dashi broth in a bowl

Transfer rinsed soba noodles to the hot dashi broth to warm the noodles through, then pour both noodles and broth into a bowl. Place mushrooms and egg on top. garnish with spring onions, seaweed and sesame seeds.

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