Hot soba noodle soup (kake soba)

Mise en place — set out in the order it goes in

1. 

   Kombu in watersoaking ≥30 minStep 1

2. 

   Katsuobushi1 cupStep 3

3. 

   Seasoning

   • sake
   • mirin
   • soy
   • salt

   Step 5

4. 

   Shrimp tempurafrozen, 2 piecesStep 6

5. 

   Toppings

   • kamaboko
   • green onion
   • komatsuna

   Step 7

6. 

   Sobadried, 100 g per bowlStep 9

Prep order — what happens when, and what overlaps

With bottled mentsuyu, skip the first four rows: the quick broth just needs to come to a simmer.

Step by step

1. Broth

2. 

   1Soak the kombu

   30 min +

   For this step

   • Water720 ml (3 cups)
   • Kombu1 piece

   Soak the kombu in the water for at least 30 minutes — overnight if you have time.

3. 

   2Heat; kombu out before the boil

   medium~8 min

   • Bring the water and kombu to a boil in a saucepan.
   • Just before it boils, lift the kombu out (save it — see notes).

   

4. 

   3Bonito: 30 seconds, then steep

   heat off~10 min

   For this step

   • Katsuobushi (bonito flakes)~10 g (1 cup)

   • Add the katsuobushi, simmer for 30 seconds, then turn off the heat.
   • Let the flakes sink and steep for about 10 minutes.

   

5. 

   4Strain

   2 min

   • Strain through a fine-mesh sieve lined with a paper towel into another saucepan.
   • Twist and squeeze the towel to get the last of the dashi out.

   

6. 

   5Season

   low~2 min

   • Add to the dashi:
     • sake 1 tbsp
     • mirin 2 tbsp
     • soy sauce 2 tbsp
     • Diamond Crystal kosher salt 1 tsp
   • Bring to a simmer, cover and keep hot.

7. Toppings

8. 

   6Bake the shrimp tempura

   20 min

   For this step

   • Frozen shrimp tempura2 pieces

   Bake the frozen shrimp tempura at 200 °C, turning halfway, for 20 minutes — or as the package says.

9. 

   

   7Slice the toppings

   ~5 min

   For this step

   • Kamaboko (fish cake)4 slices
   • Green onion (or the white of Tokyo negi)1
   • Komatsuna (or spinach)60 g (2 oz)

   • Slide a knife under the kamaboko to free it from its wooden board, then cut 6 mm slices.
   • Thinly slice the green onion; cut the komatsuna into 5 cm pieces.

   

10. 

    8Blanch the komatsuna

    high~3 min

    • Boil the komatsuna in salted water: the stems first, the leaves a little later.
    • When tender, lift into iced water to stop the cooking, then drain well.

    

11. Assemble

12. 

    

    9Cook the soba

    high~6 min

    For this step

    • Dried soba200 g (7 oz)

    • Bring two large pots of water to a boil — one to cook, one to re-warm (the second is optional). No salt.
    • Cook the soba 30 seconds less than the packet time.
    • Drain and rinse under cold running water, rubbing with your hand to wash off the starch.
    • Re-warm: 5–8 seconds in the second pot of boiling water — or JOC’s shortcut, a quick rinse under hot running water. Drain well and divide between the bowls.

    

13. 

    10Assemble

    For this step

    • Shichimi togarashito taste

    • Pour the piping-hot broth over the noodles and add the toppings.
    • Shichimi on top if you like it spicy.
    • Serve straight away.