- 200 g dried soba noodles
- 120 g daikon radish (fresh or pickled)
- 1 green onion (for the topping)
- 5 Shiitake mushrooms, boiled or sautéed
- 1 baby bok choy
- 10 g bonito flakes (optional for the topping)
- 10 g freshly grated ginger (for the topping)
- 1 tbsp shredded nori seaweed (for the topping)
For the sauce:
- 360 ml water
- 10 g dried bonito flakes
- 1 tbsp sugar
- 1 tbsp mirin
- 1⁄2 tbsp sake
- 3 tbsp soy sauce
- 1/8 tsp sea salt (if needed)
1. Start preparing the sauce. In a medium saucepan bring the water to a simmer.
2. Add the bonito flakes and let them simmer for 30 seconds. Reduce the heat to very low and let them steep for 15 minutes.
3. In the meantime, grate the daikon and set aside. Finely grate the ginger and set aside.
4. Finish preparing the sauce. After 15 minutes of steeping, strain the dashi into a measuring cup, removing the bonito flakes. You should have about 250 ml of dashi. Add mirin, sake, sugar, and soy sauce. Bring it to a boil and turn off the heat. Mix well and taste. Season with some salt if necessary. Let cool.
5. Bring a large pot of water to a boil. Cut the stem of the bok choy and boil for 3 minutes. Remove with a slotted spoon and quickly place under cold water to halt the cooking process. Drain and set aside.
6. Add the soba noodles to the same cooking water and boil according to the instructions on the packet. Rinse under cold water.
7. Serve the noodles in individual bowls and add the sauce.
8. Top with the grated ginger, daikon, shiitake, bok choy, green onion, and shredded nori. Serve immediately.