How to Make Kake Soba (Hot Soba Noodle Soup)

By Sudachi · 20 min

Ingredients

Instructions

1. Combine 2 tsp dark soy sauce, 4 tsp light soy sauce, 1 tbsp mirin, ¼ tsp sugar and ½ tbsp sake in a small saucepan and boil for 1 minute to make the kaeshi. It can be made up to 2 weeks ahead and kept sealed in the fridge.
2. Heat 500 ml dashi until almost boiling, then turn off the heat, add 3 g bonito flakes and cover for 2 minutes.
3. Strain the dashi through a fine mesh sieve to remove the bonito flakes, then return it to the pot.
4. Heat over medium-low and add the kaeshi, stirring well.
5. Heat the broth to about 85–90 °C. Taste and adjust: add water to dilute, or soy sauce or salt to strengthen. Keep warm on the lowest setting.
6. Boil the soba noodles for 2 portions following the package instructions.
7. Drain the noodles and plunge them into an ice water bath.
8. Just before serving, pour freshly boiled water over the chilled, drained noodles.
9. Place the noodles in bowls, pour the broth over them, and top with chopped green onions, shichimi togarashi and a piece of yuzu peel if using.

Summarized from Sudachi's video. Watch it for the details.

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