Kake Soba – Hot Buckwheat Noodle Soup

The most humble and restorative bowl in Japanese food — thin buckwheat noodles in a clean, clear hot broth.

Ingredients

225 g		dried soba noodles
720 ml		combined kombu and shiitake dashi
2 tbsp	30 ml	soy sauce
2 tbsp	30 ml	mirin
1 tsp	5 ml	sake
to taste		salt
2		scallions, sliced
for garnish		toasted nori strips
to taste		shichimi togarashi

Cook the soba noodles according to package instructions. Drain and rinse under cold water, then portion into bowls.
In a separate saucepan, combine dashi, soy sauce, mirin, and sake. Heat to just below a boil. Taste and adjust salt.
Pour the hot broth directly over the noodles.
Garnish with sliced scallion, nori strips, and a pinch of shichimi.
Serve immediately before the noodles absorb too much broth.