Description
A traditional Japanese dish featuring nutty soba noodles served in a savory umami dashi broth made with kombu and bonito flakes. This light yet flavorful meal is both comforting and nourishing, perfect for a quick weeknight dinner or a restorative meal.
Ingredients
Scale
- 4 cups water
- 1 piece kombu (4x4 inches)
- 1 cup katsuobushi (dried bonito flakes)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- Salt to taste
- 8 ounces soba noodles
- 2 green onions, finely chopped
- 1 sheet nori, cut into strips
- 1 soft-boiled egg (optional)
- Sesame seeds for garnish (optional)
Instructions
- Soak kombu in 4 cups water for 30 minutes. Heat gently until nearly simmering, then remove kombu.
- Add katsuobushi, bring to gentle boil, then simmer 5 minutes.
- Strain broth, discard solids. Return broth to pot, add soy sauce, mirin, and salt to taste.
- In separate pot, cook soba noodles according to package directions (5-7 minutes).
- Drain and rinse noodles under cold water to stop cooking.
- Divide noodles among bowls, ladle hot dashi broth over noodles.
- Garnish with green onions, nori strips, soft-boiled egg (if using), and sesame seeds.
Notes
- Do not boil kombu to avoid bitterness in broth.
- Rinse soba noodles after cooking to remove excess starch and prevent sticking.
- For vegetarian version, substitute katsuobushi with dried shiitake mushrooms.
- Serve immediately for best texture – soba noodles can become soft if left in broth too long.
- Dashi broth can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 680mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg