Japanese Soup with Dashi, Noodles, and Vegetables

Name: Japanese Soup with Dashi, Noodles, and Vegetables
Yield: Serves 4
Cuisine: Japan
Ingredients: ½ cup silken tofu cut into ¼-inch dice (optional); 2 cups loosely packed young watercress (leaves and tender stems) or spinach leaves; ½ cup finely julienned carrots; ⅔ cup celery thinly sliced on the diagonal; ¼ cup soy sauce; 6 ounces dried soba noodles; ⅓ cup mirin (sweet rice wine); ⅓ cup mirin (sweet rice wine); 2 cups loosely packed young watercress (leaves and tender stems) or spinach leaves; 2 green onions, thinly sliced (white and green parts); 2 cups loosely packed young watercress (leaves and tender stems) or spinach leaves; 2 cups loosely packed young watercress (leaves and tender stems) or spinach leaves; 6 cups Dashi; 4 large dried shiitake mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This is a very fast soup, especially if you use the instant dashi granules. You can add whatever seasonal vegetables you like, of course. Soba noodles are very thin Japanese noodles made from buckwheat. If you can’t find them, use any very thin noodle available.

Ingredients

4 large dried shiitake mushrooms
6 cups Dashi
⅓ cup

Asia
Japan
Pescatarian
Soup

Method

Rinse the Dried mushrooms and then cover them with boiling water and allow to soak for 10 minutes. Drain, cut off and discard the stems, slice thinly, and set aside.

In a deep saucepan over medium heat, bring the dashi to a simmer, and add the mirin and soy sauce. Simmer for 3 or 4 minutes to evaporate the alcohol from the mirin.

In a separate saucepan, cook the noodles in boili