The story behind this is simple. I’ve always loved a great, clean dashi broth with a little shoyu (soy sauce) and some cold buckwheat noodles. The flavor is deep from bonito flakes and the umami comes from the kombu kelp. It’s not longer hard to find these two ingredients, which is great, and using them to make a dashi broth takes almost no time at all. So why mess with something that already works? Well, I don’t really know to be honest, I suppose it was laziness. This week there was no kombu or bonito in my pantry and my sister in law said: “Frankie, make a mushroom soba noodle, light broth dish, it will be so great!” So in some sort of parallel universe to a Top Chef quick fire challenge, this is what I came up with. It’s light, it’s delicious, it’s not loaded with salt and yet has tons of flavor. It comes together in 15 minutes and is great hot, lukewarm or chilled. I hope you’ll love it. Ashley does.
serves 4 or 5 people
Keep reading with a 7-day free trial
Subscribe to COMBINATIONS to keep reading this post and get 7 days of free access to the full post archives.