Low Sugar Classic Soba Noodle Soup

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the broth

4 cups water
1 oz (about 1 large piece) kombu
Emerald Cove Pacific Kombu Maine Coast Sea Vegetables Organic Kelp Wild Atlantic Kombu Wel-Pac Dashi Kombu - 4 Oz
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1 oz (about 1 cup loosely packed) katsuobushi (bonito flakes)
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the noodles

12 oz dried soba noodles

For the toppings

4 large eggs
4 scallions, thinly sliced
2 sheets nori, cut into thin strips
1 tsp toasted sesame seeds (optional)
1 tsp toasted sesame oil (optional)

Instructions

1
Combine the water and kombu in a medium saucepan over medium-low heat. Warm slowly until the water just begins to steam and small bubbles form at the bottom of the pan, about 10 minutes — do not let it boil. Remove the kombu and discard.
2
Increase the heat to medium-high and bring the kombu water to a gentle boil. Add the katsuobushi, stir once, and remove the pan from the heat. Let the flakes steep for 5 minutes, then strain the dashi through a fine-mesh strainer into a clean bowl, pressing gently on the flakes. Discard the solids.

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