Dashi is a seasoned stock made with kombu (dried kelp) and bonito flakes (shaved skipjack tuna). It’s the base of many Japanese noodle dishes and miso soup. Yields 4 servings.
6 cups dashi
⅔ cup soy sauce
⅓ cup mirin
1 tablespoon sugar
8 ounces soba noodles (buckwheat noodles)
Garnishes: 1 bunch scallions, green parts sliced very thin, fish cakes, tempura flakes, nori (seaweed)
Simmer together the dashi, soy sauce, mirin, and sugar. Keep warm for serving.
Cook soba noodles in a large pot of boiling water, according to package directions. Drain the noodles and rinse in cool water, gently rubbing them to remove any excess starch on the surface of the noodle.
Pour the hot dashi broth into soup bowls. Distribute the soba noodles equally. Add garnishes of your choice.