⅓ cup mirin
¼ cup low-sodium soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame seeds
4 heads baby bok choy
1 (2-inch) piece fresh ginger, finely grated
8 oz peeled and deveined medium shrimp, tails removed
1 slender leek, white part only, thinly sliced on a bias and soaked in cold water to remove grit
2 radishes, cut into thin sticks
Japanese hot pepper seasoning, such as shichumi togarashi, optional
8 oz soba noodles (no salt added)
1 (4- to 6-inch) piece kombu, rinsed well
1 oz bonito flakes (also known as katsuobushi)
1. Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl.
2. Bring a large pot of water to a boil. Add the soba and cook according to the package directions. Drain and rinse under cold water. Set aside.
3. Meanwhile, put the kombu in another large pot with 6 cups of water. Bring to a simmer over high heat; adjust the heat and simmer the kombu for 5 minutes. Remove the kombu, then add the bonito flakes to the pot. Bring back to a simmer and cook for 3 minutes. Strain the mixture through the cheesecloth-lined strainer, return the liquid to the pot and stir in the mirin, soy sauce and vinegar. The broth can be used immediately, or cooled and refrigerated up to 3 days or frozen up to 1 month.
4. Put the sesame seeds in a small skillet and toast over medium heat until lightly golden, about 3 minutes, swirling the pan frequently so they toast evenly. Set aside. The sesame seeds can be toasted and stored at room temperature in an airtight container for up to 2 days.
5. Cut the leafy tops off of the bok choy and set aside. Cut the stems into bite-size pieces. Add the bok choy stems and ginger to the broth, bring a simmer and cook until the bok choy is just tender, about 5 minutes. Add the bok choy tops, shrimp and leek to the broth, bring back up to a simmer and cook until the shrimp are pink and just cooked through, about 3 minutes.
6. Divide the soba among 4 deep bowls. Ladle broth, vegetables and shrimp into the bowls and sprinkle each with sesame seeds and radish. Serve with Japanese hot pepper seasoning on the side if using.
Tips and Substitutions
Special equipment: Cheesecloth and a fine-mesh strainer
Source and Credits
Copyright 2014 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen