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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 5 cups water
- 1 large piece of kombu, approximately 10 by 4-inches, or about 1/2 ounce total, rinsed
- 1 1/2 cups packed katsuobushi (dried bonito flakes)
- 1/2 cup Japanese soy sauce
- 1/2 cup mirin
- 1/2 cup enoki mushroom, ends trimmed, halved
- 12 pea pods, trimmed
- 14 ounces dried soba noodles
- 2 scallions, ends trimmed, both green and white parts thinly sliced at an angle
- 2 sprigs watercress, chopped
- Pinch of togarashi
Method
- Pour water into a medium-sized saucepan. Add the kombu, and let it soak for 20 minutes. Then turn heat to high. When it comes to a boil, immediately remove the kombu with a pair of tongs, and reduce the heat to low. Add the katsuobushi and stir gently. Simmer for 10 minutes. Turn off the heat, and then strain the liquid through a fine-mesh sieve. Discard the katsuobushi.
- Pour the dashi back into the medium-sized saucepan. Add soy sauce and mirin. Turn heat to high and bring to a boil. Then reduce heat and simmer for two minutes. Add the enoki mushrooms, turn off the heat, and cover the saucepan.
- For the Hot Soba: Bring a large pot of water to a boil. Pour ice into a medium-sized bowl and cover with water. When water is boiling, add the pea pods. Let them cook until they are bright green, about one minute. Remove pea pods with a pair of tongs and transfer to the ice bath. Let them cool completely, and then drain.
- Bring the pot of water back up to a boil. Add the soba noodles, and use tongs to stir them so they don't stick together. Cook until al dente, four to five minutes. Drain when done.
- Divide the noodles between four bowls. Top each with 1 1/4 cups of broth, and one-fourth of the enoki mushrooms, scallions, pea pods, and watercress. Add a pinch of togarashi to each if you'd like.
