Soba Cod & Mushroom Soup

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 50 minutes

配料

4 c. water

1 piece kombu, broken or cut into quarters

1 c. dried bonito flakes

1 tbsp. low-sodium soy sauce, plus more if necessary

4 oz. dry soba noodles

1 tbsp. neutral oil, such as canola or grapeseed

4 oz. shiitake mushrooms, sliced into ¼” pieces

1 lb. cod, cut into 4 equally-sized pieces

Thinly sliced scallions

Wakame seaweed, hydrated if dried

finely grated daikon

步骤

Make dashi: In a medium pot over medium-low heat, combine water and kombu. Slowly warm mixture until it is almost boiling, about 10 minutes. Skim any bubbles that float to the surface and discard.

Remove kombu from pot and discard, or save for future use. Add bonito flakes to pot and bring mixture back to a boil. Reduce to a simmer and cook 30 seconds, then remove pot from heat. Let mixture sit for 10 minutes, until the bonito flakes sink to the bottom of the pot. Strain mixture through a fine mesh strainer into a bowl or large measuring cup, then stir in soy sauce.

Prepare soba noodles according to package instructions, then rinse with cold water, drain well, and divide into serving bowls.

In a medium pot, heat oil over medium heat. Add mushrooms and let cook, undisturbed, until undersides are golden, 3 to 4 minutes. Stir and continue cooking until mushrooms are tender and have lost most of their moisture, about 3 minutes more.

Add dashi to pot with mushrooms, cover, and bring to a simmer. Lower cod pieces into broth cover with a lid, and simmer until fish is opaque and cooked through, about 3 minutes. (It should easily flake with pressure from a fork.)

Add a piece of fish to each serving bowl. Taste broth and season with more soy sauce if necessary, then divide between bowls. Top with preferred garnishes.