This recipe is inspired by Hawaii-style saimin, a dashi-based noodle soup with a clear broth. Here, soba are swapped for the wheat and egg saimin noodles that give the soup its name.
| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 699 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 55 g |
| Cholesterol | 229 mg |
| Sodium | 1154 mg |