Recipe

Japanese Noodle Soup Recipe

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Ingredients

Directions

Step #1 Using a damp cloth, wipe the excess salt from both sides of each piece of kombu then cut each piece into 3 pieces.
Step #2 Place the kombu & 5 c of water In a large-ish covered pot & bring to a boil.
Step #3 Cover up, reduce heat & let simmer over med-heat/flame until liquid is reduced by one quarter, leaving a small opening, or to about 3 & 3/4 c.
Step #4 Add 1 & 2/3 c cold water, the carrots, onions & celery to the kombu & broth.
Step #5 Allow the water to return to a boil.
Step #6 Reduce heat & let simmer, covered over med-heat/flame for at least 30 mins.
Step #7 Strain & discard the kombu & vegetables.
Step #8 Set aside 2 c of stock for making the soup & freeze the rest for later use.
Step #9 Cook the soba noodles according to package directions.
Step #10 Drain, turn into a bowl, cover with cold water & set aside.
Step #11 In a large saucepan, mix 2 c dashi stock & mushrooms.
Step #12 Bring to a boil.
Step #13 Add soy sauce & sake.
Step #14 Reduce heat & let simmer for 2 mins.
Step #15 Add miso paste & stir this to dissolve completely, being careful not to return to a boil.
Step #16 Drain the cooked noodles & add to the soup.
Step #17 Add the spinach leaves & serve at once, garnishing with lemon zest & green onions.
Enjoy the Japanese Noodle Soup recipe

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