Recipe courtesy of Justin Sutherland
Saimin with Soba
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 699
- Total Fat
- 25
- Saturated Fat
- 7
- Carbohydrates
- 72
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 55
- Cholesterol
- 229
- Sodium
- 1154
- Total: 2 hr 15 min
- Active: 45 min
Ingredients
Broth:
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
Toppings:
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.