Red Meat Allergy Friendly Classic Soba Noodle Soup
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Learn more āIngredients
4 servings
For the broth
- 4 cups water
- 1 oz (about 1 large piece) kombu
- 1 oz (about 1 cup loosely packed) katsuobushi (bonito flakes)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
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 ā 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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