Photograph of the finished Kake soba

Japan · Mì soba nước dùng nóng Kake soba

Kake soba

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.6 lb
  • Photograph of Dried flounder Dried flounder 2.8 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Soak kombu in 900 ml of cold water for 30 minutes, then simmer until boiling and remove the kombu.
  2. 2 Add the dried flounder, then immediately turn off the heat and let it soak for 3 minutes, then drain it through a cloth.
  3. 3 Season the broth with soy sauce and mirin to make it slightly richer than udon broth; soba has its own distinct flavor that needs to be balanced.
  4. 4 Boil soba noodles for 4 minutes, then rinse with cold water and squeeze out the excess flour.
  5. 5 Rinse the noodles with hot water to make them hot and remove any remaining flour.
  6. 6 Pour hot broth over the noodles, then sprinkle with chopped scallions and shredded seaweed, and eat immediately while the noodles are still slightly soggy.

With an appliance

  • Microwave 27 min

    Replace the boiling step in step 1: after soaking the kombu, heat the broth at 700 W for 6 minutes and remove the kombu when the water just begins to simmer; allow about 3 minutes for heating and do not monitor the pot for excessive boiling. Steps 2 and 4 still involve soaking the dried flounder and boiling the soba separately to keep the broth clear.

Start cooking