Kake Soba
Kake soba is the most simple form of Japanese soba noodles served with flavorful hot broth. This recipe includes how to make a delicious dashi base from scratch using bonito flakes (katsuobushi) and dried kelp (kombu).
Equipment
- 1 x mesh sieve
Ingredients
- 3 cups water
- 0.21 ounces konbu (dried kelp) 6grams
- 0.35 ounces katsuobushi (bonito flakes) 10grams
- ¼ cup mirin
- ¼ cup tamari soy sauce
- 4 ounces dry 100% buckwheat soba
Optional toppings
- Thinly sliced scallions
- Shichimi pepper
Instructions
- Fill a saucepan with 3 cups water. Leave the konbu in the water for 30 minutes.
- Bring the water (with konbu) to a boil. Once boiled, take the konbu out of the water, then turn down to medium heat.
- Add the dried bonito to the konbu broth. Let simmer for 5 minutes. Pour the broth through a sieve and transfer to another bowl. Squeeze all the liquid out of the bonito to get maximum flavor. You should see about 2 ½ cup of dashi.
- Put the dashi broth back into the saucepan. Add mirin and soy sauce. Cook over low heat for 2-3 minutes to cook off the alcohol.
- Cook the soba 1 minute shorter than directed on the package. Drain the water and split the noodles into 2 bowls.
- Pour the broth over the soba. Optional: top with scallions and shichimi pepper.
Notes
Dashi broth can be made in advance and kept refrigerated for up to 3 days.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 56gProtein: 11gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 2312mgPotassium: 204mgFiber: 0.2gSugar: 7gCalcium: 36mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!