Step 1

Char the leek and onion until it’s blackened and blistered. Use a blow torch or put under broiler settings on your oven. This process helps give the broth a smoky and deep flavor.

Step 2

Add the leek and onion to a pot. Add ginger, soy sauce, sugar, sake, kombu, and water. Reserve the kombu for later!

Step 3

Turn the heat on high and until the mixture starts to bubble. Lower the heat to a simmer and reduce the broth for 20 minutes or until the onions and leeks have turned translucent and let out their flavors.

Step 4

Turn the heat off and add the bonito flakes. Let it steep in the residual heat for 10 minutes.

Step 5

Strain the broth. Cool the mixture down and set it aside in a fridge.

Step 6

Grate the daikon radish. If you don’t have a grater, use a food processor or a blender. Add a little water to help it blend easier.

Step 7

Strain the daikon by squeezing out the liquid with your hands. Form into small balls.

Step 8

Cook the soba noodles according to package directions. PRO TIP: The noodles will boil over if left unattended! Have a jug of cold water ready next to the pot so that when it starts foaming and rising you can add a dash of cold water to bring the water down.

Step 9

Drain the noodles and wash the noodles under cold water. This process prevents the noodles from cooking further and allows them to retain a springy and chewy texture.

Step 10

Pour ½ cup of broth for each person. Add equal parts ice to the broth.

Step 11

Add the grated radish and wasabi to your liking to the broth. Start by putting ½ tbsp of grated radish in the broth first and see!

Step 12

Dip your soba noodles into the concentrated broth. Slurp and enjoy :)