Ingredients
400g of soba noodles
Broth
2 liters of water
1/4 cup of dried iriko (dried fish)
1 piece of kombu seaweed (10cm)
1/4 cup of soy sauce
2 tablespoons of bonito flakes or dashi powder (fish-based seasoning)
1 pinch of ajinomoto
Toppings
4 small leaves of bok choy cut into pieces
3 green onions cut into thin slices
20 slices of fish cakes or surimi
Ingredients
400g of soba noodles
Broth
2 liters of water
1/4 cup of dried iriko (dried fish)
1 piece of kombu seaweed (10cm)
1/4 cup of soy sauce
2 tablespoons of bonito flakes or dashi powder (fish-based seasoning)
1 pinch of ajinomoto
Toppings
4 small leaves of bok choy cut into pieces
3 green onions cut into thin slices
20 slices of fish cakes or surimi
Preparation
Broth
Step 1
Bring the water to a boil and add the dried iriko and kombu seaweed
Cook for one hour over low heat
About 10 minutes before turning off the heat, add the soy sauce, bonito flakes, and ajinomoto
Let it simmer again and then turn off the heat
Step 2
In a pot, bring 4 liters of water to a boil
Cook the soba noodles for five minutes or until they are al dente
Add the bok choy and green onions and let them cook for one minute or until they are tender
Drain
Assembly
In bowls, place the cooked soba noodles and add the broth
Top with slices of fish cakes or surimi.
