Kake Soba蕎麥湯麵
Kake Soba is a classic Japanese hot noodle dish featuring soba noodles served in a savory, dashi-based broth, typically garnished with finely chopped scallions. It's known for its comforting simplicity and clean flavors.
01Ingredients
- 200g dried soba noodles
- 4 cups (960ml) water (for dashi)
- 10g katsuobushi (bonito flakes)
- 5g konbu (dried kelp, about 10x10 cm piece)
- 4 tbsp (60ml) soy sauce
- 4 tbsp (60ml) mirin
- 1 tsp (5g) sugar
- 2 stalks scallions, finely chopped (for garnish)
- Shichimi Togarashi (Japanese seven-spice chili powder, optional, to taste)
Nutrition (per serving)391kcal
- Protein14.2g
- Carbs72.8g
- Fat1.8g
Fiber 2.2 gSodium 1247 mg
02Steps
- In a pot, combine water and konbu. Bring to just below a boil over medium heat. Remove konbu just before boiling.
- Turn off the heat and add katsuobushi to the pot. Let it steep for 2-3 minutes until the flakes sink.
- Strain the dashi through a fine-mesh sieve or cheesecloth into a clean pot. Discard the konbu and katsuobushi.
- Add soy sauce, mirin, and sugar to the strained dashi. Bring to a gentle simmer over medium-low heat. Keep warm.
- In a separate large pot, bring plenty of water to a rolling boil. Add soba noodles and cook according to package instructions, typically 3-5 minutes.
- Drain the cooked soba noodles and rinse thoroughly under cold running water to remove excess starch and prevent sticking.
- Briefly dip the rinsed soba noodles back into hot water (or the dashi broth for a few seconds) to warm them through.
- Divide the warmed soba noodles into serving bowls. Ladle the hot dashi broth over the noodles.
- Garnish with finely chopped scallions. Serve immediately, optionally with shichimi togarashi.
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