4 CUPS WATER
1 SHEET 6” KOMBU
6 DRIED SHITAKE MUSHROOMS
2 BUNCHES OF ORGANIC SOBA BUCKWHEAT NOODLES FROM 9.5 OZ. PACKAGE (CONTAINS 3 BUNCHES OF NOODLES)
6 CUPS WATER TO COVER NOODLES
½ CUP SOY SAUCE OR TAMARI
½ CUP MIRIN (TAKARA USED HERE)
4 OUNCES SWEET EARTH TRADITIONAL SEITAN STRIPS (1/2 PACKAGE)
1 BUNCH FRESH WHOLE-LEAF SPINACH
¼” FRESH GINGER SLICED THIN INTO DELICATE MATCHSTICKS
2 GREEN ONIONS, SLICED THIN INTO RINGS
2-3 PEELED CARROTS. PEEL AND SLICED THIN 1/8” OR SO. USE A JAPANESE SHAPED COOKIE CUTTER TO CREATE A FLOWER SHAPE FROM THE CARROT ROUND.
NANAMI TOGARASHI (ASSORTED CHILI PEPPERS)
Start with the soup base so the flavors can develop.
- Add Kombu and dried mushrooms to room temperature water in a sauce pan and soak for 30 minutes. Remove the soft Kombu after 30 minutes or more. Save Kombu for slicing later.
- Bring Dashi Base to a boil for 3 minutes (only mushrooms and soup stock left). Let cool and allow flavors to blend.
- Set pan aside for a moment while you prepare the noodles.
Next, prepare the noodles.:
- Bring 6 cups of water to boil and add 2 bundles of buckwheat soba noodles until tender but not over cooked.
- Remove noodles to a colander and rinse until water runs clear, turning them gently in the bowl. Set noodles aside.
- Prepare a pan of simmering water to blanch the soba before placing in the soup (but don’t add noodles until just before plating).
Prepare the other ingredients for soup:
- Bring a salted pan of water to boil and blanch the cleaned spinach once tender and green and remove quickly to a bowl of ice water to stop cooking and retain color. Squeeze out water. Tie 4-5 leaves of spinach at the stem end into a knot. Set aside.
- Add seitan strips into the dashi mushroom broth to absorb flavor.
Plate the soup:
- First, take some of the rewarmed soba noodles and place a swirl of noodles into each soup bowl.
- Next place the mushrooms, seitan and sliced kombu and spinach knots into the bowl.
- Add soup broth, and decorate with carrot, ginger slices and green onion.
- Season with Nanami Togarashi or toasted white sesame seeds.