Kishimen Noodles

🛒 Ingredients

• Kishimen Noodles 200 g · 280 kcal
• Dashi Broth (prepared) 300 g · 50 kcal
• Soy Sauce 25 g · 20 kcal
• Mirin 16 g · 35 kcal
• Sake (cooking) 15 g · 15 kcal
• Kamaboko (fish cake) 20 g · 25 kcal
• Spinach 30 g · 7 kcal
• Green Onion (scallions) 10 g · 3 kcal

👨‍🍳 Instructions

1. Prepare dashi broth: In a pot, combine 400ml water, 5g kombu, and 10g katsuobushi. Heat gently over medium-low heat for 10 minutes, remove kombu just before it boils, then bring to a simmer for 2-3 minutes, and strain out katsuobushi.
2. Season the dashi broth: Add 20ml soy sauce, 15ml mirin, and 15ml sake to the prepared dashi broth and bring to a gentle simmer. Keep warm.
3. Cook the noodles: In a separate large pot, boil fresh kishimen noodles according to package instructions until al dente, usually 5-7 minutes. Drain well.
4. Assemble the dish: Place the drained noodles into a large serving bowl. Pour the hot seasoned dashi broth over the noodles.
5. Add toppings and serve: Arrange kamaboko slices, fresh spinach, and chopped green onions on top of the noodles. Serve immediately.