Every kitchen needs some pantry staples. These may be simple ingredients but it is important…
This simple Soba in Dashi Broth is light yet tasty and satisfying. There is minimum preparation work and it takes only minutes to cook.
With all the baking I have been doing lately, I now crave for something light and soupy. This Soba in Dashi Broth fits the bill. It is light yet tasty and satisfying. The dish is almost vegetarian except for the bonito flavoring in the soup.
I kept it really simple this time. There is no meat in the soup and so there is nothing from the freezer to defrost. A carrot and some green onions are all that is required from the refrigerator. The other ingredients used are dried ones stored in the pantry.
I usually make my own dashi (soup stock) with kombu (a kind of seaweed) and bonito shavings but this time I chose to use hondashi (instant dashi) for convenience.
Wakame is a deep green colored seaweed used in soups and salad. It has a subtly sweet flavor and a slippery texture. Wakame can be found either dried or fresh in refrigerated and sealed packages. Dried wakame is very light and needs to be rehydrated before use.
- Rinse and soak shitake mushrooms in a bowl of warm water for about 30 minutes to soften. Remove stalk and slice cap thinly. Reserve soaking liquid. Rehydrate wakame by soaking in a bowl of cold water for about 15 minutes. Drain.
- Bring a big pot of water to boil. Add soba, reduce heat, and stir frequently to prevent noodles from sticking. If it looks like the water is going to boil over, add ¼ cup (60ml) water to lower the temperature. Soba should be done in 5 to 6 minutes. Remove and drain. Divide soba into 4 bowls.
- To make broth, bring 6 cups (1.4 liters) water (including reserved mushroom soaking liquid) to boil in a medium sized pot. Reduce heat, add soy sauce, mirin, dashi, sugar, mushrooms, and carrots. Allow soup to simmer for 2 to 3 minutes. Taste broth and add salt if required. Add wakame. When broth comes back to a boil, turn off heat.
- Pour broth over bowls of soba. Garnish with sliced green onions, toasted sesame seeds, shichimi togarashi, and katsuobushi. Serve immediately.
Here is a little trivia for you. Can you guess what this little gadget is used for? Ro-Ri San brought it home from one of his trips to Japan. It is a pretty handy tool which I use quite frequently.
Autumn is my favorite season but raking and gathering leaves can be a chore. It actually makes one glad when the snow finally falls.
Here are the “bags of fall”. Twenty one 30-gallon bags for just one weekend and more to come. Now you know why I have not been visiting your blogs as much as I would like to.
NOTE: This post was updated on October 24th, 2013 with new pictures.
Enjoy…..and have a wonderful day! 😎