Soba Noodle Soup
I made a pretty good soba noodle soup the other day. It was simple, light, and easy to make. The first step is to make a Japanese seafood stock, a pretty traditional recipe:
Then strain the stock and try to squeeze as much liquid out of the vegetables as possible. Once that's done, put the stock back in the pot and bring it to a simmer. Now you're ready to finish the stock with a few other ingredients:
You add a little dashi to taste (the tan-colored granules on the left). It's a kind of fish stock and you can make your own, but most Japanese just use the granules; that's what I did. Then add a few tablespoons of a 50/50 mixture of shoyu (soy sauce) and mirin (rice wine), which is the dark colored liquid in the center. Finally add some sliced carrots and spring onions. Keep those over a very low heat, and boil the soba noodles (bottom) in another pot of water. When they're all done, just combine the ingredients and enjoy.