かけそば

Soba Noodles in Broth

Japanese cooking is often simple and designed to bring out the natural flavours in a dish. This warm broth is finished off with a sprinkle of shichimi togarashi—a spice mixture made up of seven flavours designed to enhance the flavour of noodle dishes.

SERVES 4 AS A LIGHT MEAL

2 litres (70 fl oz/8 cups) dashi II (here)

125 ml (4 fl oz/½ cup) Japanese soy sauce

1½ tablespoons caster (superfine) sugar

2 tablespoons mirin

350 g (12 oz) dried soba noodles

2 spring onions (scallions), thinly sliced on the diagonal

shichimi togarashi (seven spice mix), to serve, optional

Combine the dashi and ½ teaspoon salt in a saucepan and bring to the boil over high heat. Add the soy sauce, sugar and mirin and stir until the sugar dissolves. Allow the mixture to return to the boil, then reduce to a simmer for 20 minutes.

Meanwhile, half-fill a large saucepan with lightly salted water and bring to the boil over high heat, then gradually lower the noodles into the water. Stir so the noodles don’t stick together. Add 250 ml (9 fl oz/1 cup) cold water and allow it to return to the boil. Repeat this step another two to three times, or until the noodles are tender. This method of cooking is believed to help cook this delicate noodle more evenly. The noodles should be al dente with no hard core in the centre but not completely soft all the way through either.

Drain the noodles, then rinse well under cold running water, rubbing the noodles together lightly with your hands to remove any excess starch.

Divide the noodles among four deep noodle bowls and ladle over the broth. Top with the spring onion and serve immediately. If you like, pass around the shichimi togarashi for sprinkling.