Tasty Planner - Recipe - Soba noodles with Japanese mushrooms by Ris Davis

Instructions

Combine kombu and 2.5 litres of water in a large saucepan and bring almost to boiling point over medium heat. Remove kombu (to prevent it from becoming bitter) and discard. Bring stock to the boil and add katsuobushi, reduce heat and simmer for about 8 minutes. Skim scum from surface and strain liquid into a separate saucepan (allowing the mixture to drip into the pan without squeezing). You should have about 2 litres of stock.

Combine soy sauces and sugar in a small bowl and stir until sugar is dissolved then add to stock. Add mushrooms and cabbage and simmer until vegetables are just cooked. Cook soba noodles in boiling water until just tender, drain and rinse under cold water. Place noodles in 4 serving bowls and pour hot stock and vegetables over noodles. Garnish with sliced green onions.