Name: Saimin with Soba
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 6 servings
Ingredients: 6 scallions, cleaned but not trimmed; One 1-ounce sheet kombu; One 2-inch knob fresh ginger, peeled; 2 cups dried shiitake mushrooms; 1 cup bonito; 1/2 cup dried shrimp; 1 pound ham hocks; 1 pound chicken feet; Kosher salt; One 8-ounce package soba noodles; 1 cup thinly sliced napa cabbage; 1/3 cup pickled ginger; 2 scallions, thinly sliced; 1/2 cup bean sprouts; 1/2 cup julienned watermelon radish; 1/2 cup thinly sliced nori; Chile oil, for drizzling; 3 hard-boiled eggs, cut in half

Directions

Special equipment:

a large stovetop pressure cooker

For the broth: Preheat a grill to medium-high heat.
Grill the scallions until grill marks appear, 2 to 3 minutes per side. Set aside.
Add the kombu, scallions, ginger, shiitake mushrooms, bonito, dried shrimp, ham hocks and chicken feet in the base of a large stovetop pressure cooker. Cover with 3 quarts water and add some salt. Lock on the lid, then place over high heat and bring to pressure. Pressure cook for 1 hour. Release the pressure carefully and open. Strain the broth and keep warm until ready to serve.
Cook the soba noodles according to the package instructions, then shock in an ice bath.
For the toppings: Add to each serving bowl: soba noodles, 1 cup dashi broth, cabbage, pickled ginger, scallions, bean sprouts, watermelon radish, nori, chile oil and egg half. Serve.

Saimin with Soba

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