My Mom's Easy Soba Broth & Kakiage Tempura Soba
Author: 
Recipe type: Main, Soup
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 3
 
Ingredients
  • 8 cups water
  • 1 tablespoon Hondashi brand, Dried Bonito Soup Stock
  • 1 to 2 tablespoons Kamada Dashi Shoyu (seasoned soy sauce), to taste
  • 2 tablespoons mirin (sweet cooking sake)
  • 4 to 5 tablespoon soy sauce, to taste
  • For Noodles & Toppings:
  • - Homemade or pre-made kakiage (vegetable and shrimp tempura)
  • - Sliced kamaboko (Japanese fish cake)
  • - 3 individual portion sizes of frozen buckwheat soba noodles
  • - Cooked spinach, optional
  • - Shichimi togarashi (7-spice Japanese chili flakes), optional
  • - Chopped green onions for garnish, optional
Instructions
  1. In a medium stock pot, bring 8 cups water to boil.
  2. Add Hondashi brand powder dashi stock, dashi shoyu (seasoned soy sauce), mirin and soy sauce. Add or reduce soy sauce according to taste. (Note: soba broth tends to be bolder with deeper soy sauce flavor.)
  3. Reduce heat to medium and simmer for 15 minutes.
  4. In a separate pot, bring water to boil and cook frozen soba for 2 to 3 minutes until tender, but al dente. Drain.
  5. Cut kakiage tempura "pancake" into quarters or serve whole.
  6. Place soba broth in deep serving bowl, add soba noodles. Top with kakiage tempura, sliced fish cake, green onions and togarashi (chili flakes). Optional: add cooked spinach.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/02/19/my-moms-easy-soba-broth-kakiage-vegetable-shrimp-tempura-soba/