Kake Soba with a Twist

Ingredients

• 200g (7 oz) buckwheat soba noodles 200g (7 oz) buckwheat soba noodles
• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 100g (3.5 oz) marinated tofu, sliced 100g (3.5 oz) marinated tofu, sliced
• 100g (3.5 oz) sautéed mushrooms 100g (3.5 oz) sautéed mushrooms
• 2 sheets nori (seaweed), cut into thin strips 2 sheets nori (seaweed), cut into thin strips
• 1 tablespoon crispy seaweed flakes 1 tablespoon crispy seaweed flakes
• Kamaboko (fish cake), sliced (optional) Kamaboko (fish cake), sliced (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse under cold water to remove excess starch. Set aside.
2. 2.
   In a large pot, bring the dashi stock to a simmer over medium heat.
3. 3.
   Add the soy sauce, mirin, grated ginger, and minced garlic to the pot. Stir well to combine.
4. 4.
   Allow the broth to simmer for 5 minutes to infuse the flavors.
5. 5.
   Divide the cooked soba noodles into serving bowls.
6. 6.
   Ladle the hot broth over the noodles, ensuring each bowl has an equal amount of broth.
7. 7.
   Top the noodles with sliced marinated tofu, sautéed mushrooms, green onions, nori strips, crispy seaweed flakes, and kamaboko (if using).
8. 8.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Buckwheat soba noodles — Cook the noodles according to the package instructions, but be careful not to overcook them as they can become mushy. Rinse them under cold water after cooking to stop the cooking process and remove excess starch.
• Dashi stock — If you can't find dashi stock, you can substitute it with vegetable broth or mushroom broth for a vegetarian version.
• Marinated tofu — For extra flavor, marinate the tofu in soy sauce, mirin, and a touch of sesame oil for at least 30 minutes before slicing and adding it to the dish.
• Sautéed mushrooms — Use a mix of your favorite mushrooms such as shiitake, oyster, or cremini. Sauté them in a bit of oil until they are golden brown and tender.

Tips & Tricks

• To add a spicy kick to the dish, drizzle some chili oil or sprinkle red pepper flakes on top.
• For a heartier version, add some cooked chicken or shrimp to the toppings.
• Experiment with different toppings such as pickled ginger, sesame seeds, or a soft-boiled egg.
• If you prefer a stronger broth, simmer the dashi stock with kombu (kelp) and dried shiitake mushrooms for about 20 minutes before adding the other seasonings.
• To make the dish gluten-free, use tamari instead of soy sauce.

Serving advice

Serve the Kake Soba hot in individual bowls. Garnish each bowl with a sprinkle of green onions and crispy seaweed flakes for added freshness and crunch. Accompany the dish with a side of pickled ginger and a small dish of soy sauce for dipping the toppings.

Presentation advice

To enhance the presentation, arrange the toppings in an aesthetically pleasing manner on top of the noodles. Place the sliced tofu, sautéed mushrooms, and kamaboko in a visually appealing pattern. Sprinkle the nori strips and crispy seaweed flakes on top for a pop of color.