Chef Name: Food Network Kitchen

Full Recipe Name: Shrimp and Leek Soba Noodles

Talent Recipe: 

FNK Recipe: Food Networks Kitchen’s Shrimp and Leek Soba Noodles, as seen on


Show Name: 

Food Network / Cooking Channel: Food Network
Recipe courtesy of Food Network Kitchen

Shrimp and Leek Soba

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  • Level: Easy
  • Total: 1 hr (includes soaking time)
  • Active: 30 min
  • Yield: 4 servings
This Japanese-inspired dish is light, flavorful and healthy—the perfect thing to eat when you aren’t feeling well or need to detox. Both kombu (dried kelp) and katsuobushi (dried bonito flakes) are high in umami compounds, which give the broth (called dashi) a rich, slightly smoky taste. Dashi is super easy to prepare. It’s best used the day it is made, it but can be cooled and refrigerated in an airtight container for up to 3 days.



Special equipment:
a fine-mesh strainer
  1. Bring two large pots of water to a boil over high heat.
  2. Meanwhile, combine the kombu and 6 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you are short on time, but it does lend a little extra flavor.) Heat over medium heat until the water comes to a near boil, but doesn’t actually boil, about 10 minutes. Discard the kombu.
  3. Sprinkle the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
  4. Pour the dashi through a fine-mesh strainer into a small saucepan. Do not press down on the katsuobushi, which can make the dashi cloudy and bitter.
  5. Stir in the mirin, soy sauce, rice wine vinegar, ginger and 1 teaspoon salt. Check the seasonings (the broth should be a bit “strong;” it will get a little diluted when you add the other ingredients). Bring to a simmer, cover and keep hot.
  6. Cook the soba in one of the pots of boiling water about 30 seconds less than the package directions. Drain in a colander and rinse under cold water to remove any excess starch. Shake off any excess water, then divide the noodles among 4 deep bowls and set aside (if possible, warm the bowls first).
  7. Season the water in the second pot with salt, add the bok choy stems and boil for about 30 seconds. Add the bok choy leaves, shrimp and leek and cook until the shrimp is just cooked through, 2 to 3 minutes. Drain in a colander.
  8. Divide the vegetables and shrimp among the bowls of noodles. Ladle the hot broth over the top and garnish with the radishes and sesame seeds. Serve with shichimi togarashi if using.