There are three options for making the broth. Remember, you want the broth to be strongly flavored and a bit salty, because the noodles will temper the broth’s intensity.
Broth made with Kikkoman Japanese Noodle Soup Base (Hon Tsuyu)
This is by far the easiest, just add water! It’s also really tasty. I always have a bottle in my refrigerator. At different strengths, you can use it to make dipping sauce or broth for noodles and tempura, or as a base for vegetable stews.
Ingredients
6 cups water
I cup Kikkoman Japanese prepared noodle broth
Broth Made with Hon Dashi (Instant fish stock)
These fish stock granules are much better than any instant meat or vegetable stock. They can also be used as a very concentrated seasoning powder. Available at Japanese markets or online.
Ingredients
6 cups water
3 Tbl hon-dashi
2 Tbl mirin
Up to ½ cup soy sauce, to taste
Broth Made with Kombu and Shaved Bonito – the traditional method.
Kombu and Dry Bonito Flakes
Ingredients
6 cups water
3 inch square kombu
2 cups dry shaved bonito
½ cup soy sauce
2 Tbl mirin
Instructions
Place the kombu in cold water and over low heat bring it just up to the simmer. Remove
Turn on the heat again and when the water comes just up to the boil, add the bonito flakes, simmer for 30 seconds and turn off the heat. When the bonito flakes have settled to the bottom, strain the dashi. Season with soy sauce and mirin.
The Noodles
For 4 people, using a broth made with 6 cups of water, use between 14 ounces and 1pound dried Japanese soba noodles
Choice of toppings
Pan-seared salmon
Salmon caviar
6 ½ minute steamed egg
Radish
Fresno red or hot green chili
Scallion
Broccoli florets
Squares of firm tofu
Shitake mushrooms
Black Sesame Seed
Choose as many toppings, in whatever combination, that appeal.
Instructions
Cook the noodles in boiling water until just tender, 3 to 4 minutes. Drain. Quickly rinse under cold running water, and drain again. Set aside.
Coil the drained noodles in the bottom of four warmed bowls. Arrange a selection of toppings over them. Soba noodles in broth can be as easy or as intricate as you wish. If you are using salmon, allow for a 4-ounce portion for each bowl. When you are ready to serve, bring the seasoned broth to a boil, and pour it gently down the side of each bowl. Serve with chopsticks and a traditional porcelain spoon.
Chef Lisa,
This issue is making my mouth water and long for real spring!
I appreciate the “off the shelf” options for Broth!! I always take your recommendations on pantry items.
Thank You!
Arigatou!
I appreciate the simple solutions to quickly make Dashi and appetising soba.