Soba Noodles in Dashi Broth with Tofu

Firm buckwheat noodles submerged in a clear, dark broth. The smoky scent of dashi blends with the crispness of thinly sliced green onions.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 483
• Protein: 28 g
• Carbs: 83 g
• Fat: 6 g

Ingredients

• 400 g soba noodles ( dry )
• 1 L dashi stock ( ready to use )
• 4 tbsp soy sauce ( light )
• 2 tbsp mirin
• 1 tsp White sugar
• 200 g firm tofu ( in 2cm cubes )
• 8 piece shiitake mushroom ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece nori seaweed optional ( in thin strips )

Instructions

1. Preparing the broth

   In a pot, combine dashi broth, soy sauce, mirin, and sugar. Bring to a simmer. The liquid should remain clear and take on a deep amber hue.

2. Cooking the soba

   Drop the noodles into a large volume of unsalted boiling water. Cook until tender but still firm to the bite. Drain and rinse thoroughly under cold water to remove the starch.

3. Toppings and tofu

   Cut the tofu into regular cubes and slice the shiitakes. Slice the green onions on a bias. The tofu must be well-drained to avoid diluting the broth.

4. Assembly

   Distribute the cold noodles into bowls. Pour the hot broth over them. Arrange the tofu, mushrooms, and onions. Finish with a pinch of shredded nori seaweed.

Chef's tips

• Rinse the soba in cold water while lightly rubbing them between your hands to remove the starch; this is the secret to keeping them from sticking.
• Never boil the broth once the mirin and soy are added, as this would mask the delicate aromas of the dashi.

Storage

Consume immediately. The broth can be kept separately in the fridge for 2 days.