Heirloom Meals: Savoring Yesterday's Traditions Today

Michael Wang’s Soba Noodle Soup

Soba Noodle Soup

Dashi Ingredients and Instructions (Japanese cooking stock):

3 Large strips dried kombu (kelp/large seaweed)
1 Handful bonito flakes (dried tuna flakes; can also replace these with additional dried shiitake mushrooms if desired)
4 Cups cold water
4 Dried shiitake mushrooms

Soak dried kombu and shiitake mushrooms in cold water (about 20 minutes), then heat to a boil. Take out the kombu and shiitake from water and add a handful of the bonito flakes. Turn off heat and let everything sit for about 10 minutes. Then strain out the liquid (which is the dashi stock).  Make sure to press out the dashi from the bonito flakes.

Soup Ingredients and Instructions:

4 cups dashi stock from above
2 tbs soy sauce
1 tbs mirin
2 ts sugar
Salt to taste
Add all ingredients in a pot and bring to a boil.

Soba Noodle Instructions:

Dried soba noodles (1 bundle serves 1 person)

Simply place the dried soba noodles in cold water in a pot and boil (cook according to directions on soba packaging).

Final Soup Preparation:

Makes 2 Servings

Using the soup and soba noodles prepared as directed above and add any vegetables or proteins desired (tofu, scallions, shitake mushrooms, enoki mushrooms, napa cabbage, carrots etc).  Add Togarashi pepper to taste. Place soba noodles in a bowl, pour soup over noodles, then top with desired vegetables and/or proteins. Sprinkle with more togarashi pepper.


Categories: Heirloom Recipes

Tags: Heirloom Meals Radio, Soup, dinner