Soba Noodle Soup

Step 1

If you have a bottle of mentsuyu, the noodle soup base, you can dilute it with hot water to make a soup broth. Click here to see the right water to mentsuyu ratio for soba noodle soup.

Step 2

[Optional] Soak kombu in water overnight (if you have time).

Step 3

Transfer kombu and water into a saucepan. Bring the water to a boil. When it’s almost boiling, remove kombu from water and discard.

Step 4

Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi steep for about 10 minutes.

Step 5

Strain the dashi over a large strainer lined with a paper towel set over another saucepan. Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan.

Step 6

Add mirin, sake, soy sauce, and salt in the dashi and bring the soup to simmer. Cover with the lid and set aside.

Step 7

Insert a knife at the bottom of kamaboko to separate it from the wooden board. Then cut the kamaboko into ¼” slices.

Step 8

Slice green onion thinly and cut komatsuna into 2 inch pieces.

Step 9

Boil the komatsuna in salted water. I first boil the hard bottom parts of komatsuna since they take longer to cook. Then add the leafy part later. Once they are tender, take them out and soak in ice water to stop cooking. Drain well.

Step 10

Bake shrimp tempura at 400ºF (200ºC) for 15 minutes, or according to the package instructions.

Step 11

Meanwhile, reheat the soup broth on low heat and boil two large pots of water. One for cooking soba noodles and the other pot for warming up the noodles after washing them (the second one is optional). Unlike pasta, you do not need to add salt to the water. Cook soba noodles according to the package instructions, but 30 seconds less. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

Step 12

Drain the soba noodles and wash the noodles with your hand under cold water to get rid of the slimy texture.

Step 13

[Optional - the right way] Transfer the soba noodles into the other pot of boiling water to warm up the noodles again. Once they are warm, drain and place them into a serving bowl.

Step 14

Place the soba noodles in a serving bowl. Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy. Serve immediately.

Step 15

You can keep the leftover soup and toppings separately in an airtight container and store in the refrigerator for 2 days.