This recipe is an absolute winner from one of my all-time favorite cookbooks ever: Takashi’s Noodles. If you make the dashi ahead, this is a really quick dish. With that said, I usually just do the dashi the same day. The dashi recipe yeilds extra, and can be stored in the freezer for up to 3 months.
For the Dashi: Place kombu and water in large stockpot and let soak at room temperature for at least 20 minutes. You can soak longer, even overnight, which will release more flavor. Bring to a boil over high heat. Remove the kombu and decrease the heat so that the liquid continues to simmer. Add bonito flakes and gently mix into the liquid. Simmer for 10 minutes longer. Strain through fine mesh sieve. Rinse and wipe stock pot clean. For the Hot Soba: To make the broth, combine the dashi, soy sauce and mirin in a stock pot over high heat and bring to a boil. Decrease the heat and simmer for 2 minutes. Add the enoki mushrooms, turn off heat. Cover and keep warm until ready to serve. To Assemble the Dish: Prepare an ice bath and place a large pot of salted water over high heat. Once boiling, add the pea pods, cook for 1 minute, remove and submerge in ice bath. Drain and put peas aside. Place a large pot of water over high heat and bring to a boil. Add the soba noodles, stirring with a fork, keeping the noodles from sticking together. Cook for 4 -5 minutes, until the noodles are al dente but cooked through. Drain. To Serve: Divide the noodles into 4 bowls. Top each with 1 1/4 cups of broth, 1/4 of the mushrooms, scallions, pea pods and mitsuba leaves (if using). Add a little of the Japanese red pepper flakes to taste, and a touch of salt. Ingredients
Instructions
TAKASHI’S HOT SOBA NOODLE SOUP
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