- 2000ml of water
- 8 pieces of dried kelp, rinsed quickly once
- 2 cups of dried bonito
- 4 tablespoons of mirin
- 4 tablespoons of light soya sauce
- 2 teaspoons of salt
- 3 bunches of Chinese spinach
- 1 Kamaboko (Japanese fishcake)
- 2 stalk of spring onions, slice thinly only the green part
- 200g of dried buckwheat noodles
- Shichimi Togarashi (Japanese spicy flakes) – optional
- Soak kelps in 2000ml water overnight.
- When ready to cook, bring kelp together with the soaked water to boil. Simmer for 30 minutes.
- Remove kelps from soup.
- Add in dried bonito. Bring to boil for 30 minutes the let it simmer for 10 minutes.
- Strain away all the bonitos.
- Add in mirin, soya sauce and salt. Taste and adjust seasoning accordingly. Turn off flame.
- In another pot, a mini one, add water to 1/2 filled and salt. Bring water to boil. Add in stems of Chinese spinach. 1 minute later, add in all the leaves. Once boiled, turn off flame. Add a dash of sesame oil, stir the spinach in the water, then fish out all the spinach. Dip them in cold water then drain again and set aside.
- In yet another pot, a big one this time, bring 1/2 pot of water to boil. Add in dried buckwheat noodles and cook until al dente or as specified by packaging. Once cooked, drain and rinse in cold water. Drain again and set aside.
- Bring the soup base to boil while assembling the other ingredients to serve. Throw in the sliced fish cake to boil with soup, if any. Divide out the noodles in bowls, add spinach on one side, sliced fishcake on another. Sprinkle spring onions over. Scoop in soup then serve with shichimi if desired.