One portion of soba noodles (wheat flour, the dough comes separate in individual pieces)
One cup of water
Four spoons of light soy sauce (usuguti)
One spoon of fish-based seasoning (hondashi)
One spoon of sugar
One-quarter cup of sake
Two dried shiitake mushrooms, rehydrated
Salt to taste
For decoration
Chopped scallions and dried seaweed
One portion of soba noodles (wheat flour, the dough comes separate in individual pieces)
One cup of water
Four spoons of light soy sauce (usuguti)
One spoon of fish-based seasoning (hondashi)
One spoon of sugar
One-quarter cup of sake
Two dried shiitake mushrooms, rehydrated
Salt to taste
For decoration
Chopped scallions and dried seaweed
1
Cook the soba noodles for five minutes in water and drain
Lave it under cold running water to remove excess starch and set aside
2
In a saucepan, combine water, light soy sauce, fish-based seasoning, sugar, sake, and mushroom
Mix everything and bring to a boil
If needed, adjust the salt level
3
Place the soba noodles in a bowl
Next, add the broth to cover it like a soup
If desired, slice the mushrooms from the broth and place them on top of the noodles, along with scallions and seaweed.
