Shitake and Seitan Soba Noodle Soup
Yield
Serves 4
Prep time
30 Minutes
Cook time
20 Minutes
Total
20 Minutes
Shitake and Seitan Soba Noodle Soup
Ingredients
Soup Base (Dashi):

4 CUPS WATER

1 SHEET 6” KOMBU

6 DRIED SHITAKE MUSHROOMS

Soup Ingredients:

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)

Directions
1.

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.
2.

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).
3.

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.
4.

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.