Japanese Noodles With Stock

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb udon noodles or 1 lb soba noodles
• 4 cups dashi or 4 cups other stock
• 1/3 cup mild soy sauce
• 1/3 cup mirin
• 1 tablespoon sugar
• salt (optional)
• 1/2 cup finely minced scallion
• 1 tablespoon peeled and freshly grated ginger
• 1 quart cold water
• kombu (kelp)
• 1/2-3/4 dried bonito flakes

Recipe

• 1 prepare the dashi by combining the water and kombu in a 2-3 quart sauce pan over medium-low heat.
• 2 allow to come to almost a boil, if the kombu is tender remove it. if it's not tender add a little cold water and cook for a few more minutes. do not let the mixture boil!
• 3 remove the kombu and turn off the heat.
• 4 add the bonito flakes to the liquid and let it sit for a minute or two.
• 5 strain the stock, pressing the flakes to extract as much liquid as possible. use immediately or refrigerate and use within 2 days.
• 6 for the main dish, bring a large pot of water to a boil. salt the water and cook the noodles until they are al dente. drain and rinse with cold water.
• 7 while the noodles are cooking, heat the stock (if using) and add the soy sauce, mirin, and sugar. stir to combine.
• 8 add salt to taste.
• 9 when the noodles are done, drain and add to the stock.
• 10 garnish with scallions and ginger.