Japanese Soba Noodle Soup (Kake Soba)
- 8 cups Water
- About 10 inches total in length Dried Kombu
- 2 cups packed Katsuobushi (dried bonito flakes) – reserve 2 Tbsp. for serving
- 4 Tablespoon San-J Tamari Soy Sauce
- 4 Tablespoon Mirin
- 2 Tablespoon Sake
- 8 oz Dried Soba Noodles
- 2 Green Onions finely chopped
- 8 slices Kamaboko fish cake, optional
- In a large pot, simmer water with dried kombu on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
- Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
- Using a cheese cloth or a paper towel lined over a strainer, strain the stock to a large bowl. Pour the stock back to the pot on medium heat. Add San-J Tamari Soy Sauce, mirin, sake, and salt.
- Cook soba noodles separately for 1 minute shorter than the package directions. Drain while rinsing with cold water.
- Add the cooked noodles into the soup and heat for about a minute on high heat until the soup and noodles are hot.
- Divide the noodle soup into 4 individual soup bowls. Top each bowl with green onion, 2 slices of kamaboko, and a pinch of reserved bonito flakes to serve.