Prep time: 10 min
Cooking time: 35 min
For the broth:
- 1 packet kombu dashi
- 1L water
- 1 thumb-sized piece ginger, sliced thinly
- 3 dried shiitake mushrooms, soaked in hot water for 30 min and sliced thinly
- 150–200g broccoli and cauliflower, stems and florets separated
- 1 small bowl freshly shaved fennel, with stems
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
For the soba noodles:
- 80–100g soba noodles
- 100–150g fried tofu, cut into triangles
- 1 small bunch spring onion, chopped
- toasted sesame seeds and shichimi togarashi, to garnish (optional)
- Soak kombu in a small pot of water for at least 1–2 hours. Bring to a boil and remove kombu as soon as water starts to boil. Add ginger, mushrooms and the stems of the broccoli, cauliflower and fennel. Let simmer on low heat for 15 min.
- Use a strainer to remove the vegetable chunks. Add soy sauce, mirin and brown sugar to the broth and bring to a boil again. Season to taste.
- Preheat oven to 180–200ºC. On a baking tray, mix the cauliflower and broccoli florets with some olive oil. Roast the vegetables for 20 min, or until browned.
- Bring 2 pots water to a boil. Use one pot to cook the soba noodles according to packet directions and the other to resoak the noodles after they have been rinsed in ice-cold water. This will help to keep your noodles hot without losing texture.
- Assemble the soba noodles, fried tofu, roasted vegetables and freshly shaved fennel in a bowl before adding the hot broth. Garnish with spring onion, sesame seeds and a sprinkle of shichimi togarashi, if desired. Serve immediately.