Time: 35 min.
Complexity: easily
Servings: 4

Kombu seaweed and bonito flakes (dried smoked skipjack tuna) are rich in amino acids, responsible for the umami flavor, which they infuse into the broth for this noodle dish. The broth is rich, with pleasant smoky notes, and it's very easy to make, although you'll have to hunt for the ingredients. Check the Asian food section.

Ingredients:

• 1/3 cup mirin
• 1/4 cup lightly salted soy vinegar
• 1 tbsp. l. rice vinegar
• 1 tbsp sesame seeds
• 4 bunches of bok choy
• 5 cm ginger root, finely grated
• 220 g medium shrimp, peeled and deveined
• 1 thin leek (white part only), thinly sliced ​​diagonally, soak in water to remove any sand
• 2 radishes, cut into strips
• Japanese hot seasoning, such as shiimi-togarashi (optional)
• 220 g soba noodles (without salt)
• 1 piece kombu (10-15 cm), rinse
• 30 g bonito flakes
• Special equipment: gauze and a fine sieve

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, leeks, bok choy cabbage, mirin (rice wine), ginger root, rice vinegar, radish, seaweed, bonito

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Preparation:

Step 1
• Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Bring the water to a boil in a large saucepan. Add the soba noodles and cook according to package directions. Drain and rinse the noodles under cold water. Set aside.
Step 2
• Meanwhile, place the kombu in another large saucepan and cover with 6 cups of water. Bring to a boil over high heat; reduce heat and simmer for 5 minutes. Remove the kombu, then add the bonito flakes. Bring back to a boil and simmer for 3 minutes. Strain the broth through a sieve lined with cheesecloth, return it to the saucepan, and stir in the mirin, soy sauce, and vinegar. The broth can be used immediately, cooled and stored in the refrigerator for up to 3 days, or frozen for up to 1 month.
Step 3
• Place the sesame seeds in a small skillet and toast over medium heat until light golden brown, about 3 minutes, swirling the pan frequently to ensure even toasting. Set aside. Sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days.
Step 4
• Trim the leafy tops of the bok choy and set aside. Cut the stems into bite-sized pieces. Add the bok choy stems and ginger to the broth, bring to a boil, and simmer until the cabbage is tender, about 5 minutes. Add the bok choy leaves, shrimp, and leeks to the broth, return to a simmer, and simmer until the shrimp are pink, about 3 minutes.
Step 5
• Divide the noodles into 4 deep bowls. Ladle the broth, vegetables, and shrimp into the bowls and sprinkle each serving with sesame seeds and radish. Serve topped with sachimi togarashi, if using.

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