Jack Rieger, Kake Soba
For the soup:
- 1.5 C water
- 1 dashi packet *
- 2 dried, whole shiitake
- 1.5 T soy sauce *
- 1 T mirin *
- 1 scallion, sliced thinly
- Small bit of dried wakame
- 1 serving (90g) soba noodle *
- Shichimi togarashi (optional)
- Bring a big pot of water to a boil, for cooking the noodles.
- Re-hydrate the wakame by leaving it to soak in cold water. It will expand exponentially.
- Snap the stems off of the dried shiitake. Bring the 1.5 C of water to a boil and then remove the heat. Soak the shiitake in this water (submerge it if you can) until the mushrooms are rehydrated. Remove the mushrooms and set aside. Throw away the stems.
- Bring this mushroom stock to a gentle simmer, then add the dashi packet for 3 minutes (submerge it if you can). Remove and discard the packet.
- Add the soy sauce and mirin to the stock and simmer for 2 minutes. Turn off the heat.
- Cook the soba noodles in the big pot according the package instructions or personal taste.
- While that is happening, drain the wakame and squeeze gently to get all of the water out that you can. This initial soaking water is strong and bitter. You may even want to do a second quick rinse. Slice the scallions, and slice the reserved mushrooms if you wish.
- Drain the noodles and rinse with cold water. Place the noodles in a bowl and pour the broth on top. Top with the mushrooms, wakame, and scallion. Optionally add some shichimi togarashi if you like.
- Dashi packet: Kayanoya
- Soy Sauce: Go to (or order from) a Japanese/Korean/Chinese grocer and get real soy sauce. More on this here
- Mirin: Ohsawa or Eden
- Soba: Different packages of noodles have buckwheat in different percentages. If the first ingredient is buckwheat, then the noodle has a greater percentage of buckwheat than flour. I prefer hachiwari soba, which is 80% buckwheat, 20% wheat