Shrimp and Leek Soba
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 325
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 51
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 25
- Cholesterol
- 92
- Sodium
- 1560
- Total: 1 hr (includes soaking time)
- Active: 30 min
Ingredients
Two 4-inch-square pieces kombu (dried kelp; about 20 grams)
1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams)
1/4 cup mirin
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon grated ginger
Kosher salt
8 ounces dried soba
4 heads baby bok choy, stems cut into bite-size slices and leafy tops kept separate
8 ounces peeled and deveined medium shrimp, tails removed
1 slender leek, white part only, thinly cut on a bias
2 radishes, cut into thin sticks
1 tablespoon sesame seeds, toasted
Shichimi togarashi (Japanese seven-spice mix), optional
Directions
Special equipment:
a fine-mesh strainer- Bring two large pots of water to a boil over high heat.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.