Equipment
Ingredients
dashi broth
- 210 g bonito flakes
- 2400 ml water
broth base
- 180 ml soy sauce
- 60 ml mirin
- 30 g sugar
- salt, to taste
serving and toppings
- 1 nori
- 4 egg
- 450 g soba noodles
- 30 g scallions, chopped
- salt, for boiling water
Nutrition (per serving)
Method
Preheat the oven to 150°C (300°F).
Bring a large pot of salted water to a boil for the noodles.
In a separate pot, bring 2400ml of water to a boil.
Add the bonito flakes to the boiling water, turn off the heat, and steep for 10 minutes.
Strain the broth through a fine-mesh sieve into a large bowl and discard the solids.
In the original pot, combine soy sauce, mirin, sugar, and a pinch of salt. Boil for 1 minute.
Add the strained dashi back into the pot and bring the mixture to a boil.
Transfer 1440ml (6 cups) of the broth to a separate pot and keep hot for serving.
Toast the nori sheet in the oven at 150°C (300°F) for 5 minutes until crisp, then cut into quarters.
Whisk the eggs in a measuring cup or bowl until they are frothy.
Boil the soba noodles in the salted water for 3 to 4 minutes until they are just tender.
Drain the noodles and rinse them immediately under cold running water to stop the cooking.
Distribute the cooked noodles evenly among four soup bowls.
Bring the remaining small portion of broth in the first pot to a boil.
Slowly pour the beaten eggs into the boiling broth in a circular motion in three separate stages.
Turn off the heat and let the egg mixture sit for 1 minute to finish cooking.
Ladle the hot serving broth over the noodles, top with a portion of the egg mixture, nori, and scallions.
Chef's Notes
- For the best dashi, use good quality bonito flakes (katsuobushi) and kombu (though not used in this recipe, it's a common dashi ingredient). Don't boil the bonito flakes vigorously, as this can make the broth cloudy and bitter.
- Rinsing the soba noodles under cold water is crucial to remove excess starch and prevent them from becoming mushy. This step also helps to cool them down, creating a pleasant contrast with the hot broth.
- When making the egg ribbons, a gentle, circular pour into the simmering broth will create delicate strands. Avoid stirring vigorously, which will break the ribbons into small pieces.
- Taste and adjust the seasoning of the broth before serving. The saltiness from the soy sauce and the sweetness from the mirin can be balanced to your preference.
- Garnishes are key to a beautiful presentation. Ensure the scallions are finely chopped and the nori is crisp and cut into elegant strips.
Storage
Refrigerator: PT2D — Store broth and noodles separately to prevent the noodles from becoming mushy.
Reheating: Heat the broth on the stovetop until boiling before adding to noodles.
