Soba Noodles with Bok Choy and Mushrooms
1 4 inch piece dried konbu seaweed
1 inch fresh ginger, thinly sliced
- 1 large handful bonito flakes
- 12 ounces soba noodles, look for 100% buckwheat
- 1/2 cup soy sauce
- 4 tablespoons mirin
- 1 teaspoon sugar
- 2 cups shiitake mushrooms, stems discarded and thinly sliced
- 1 bunch baby bok choy, leaves separated and larger ones sliced
- 1 scallion, thinly sliced
Fill a pot with 4 cups cold water, add konbu and ginger and soak for about 20 minutes. Set over high heat, bring to a boil and add bonito flakes. Immediately remove from heat and let stand about 5 minutes and then strain, pressing on seaweed to squeeze out flavor and reserving liquid.
Meanwhile, cook soba noodles in salted water according to package instructions. Drain and rinse under cold running water. Set aside.
Combine dashi (seaweed broth), soy, mirin, sugar and mushrooms in a large saucepan. Set over high heat and bring to a boil. Reduce heat and simmer until mushrooms are just tender, about 5 minutes. Add bok choy and simmer a few minutes more. Divide noodles between serving bowls. Make sure broth is piping hot and ladle over noodles. Sprinkle with scallions before serving.