Food & Cooking Recipes Appetizers Dashi with Soba Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 1 strip kombu, about 7 inches long, wiped down with a damp cloth ½ cup bonito flakes (fish flakes) 2 tablespoons low-sodium soy sauce 3 ¼ tablespoons mirin (Japanese rice wine) Juice of 1/4 lime 6 ounces soba noodles, cooked al dente and rinsed 1 small chayote, cut into fine julienne 1 medium carrot, peeled and cut into fine julienne 1 cup Kaiware sprouts ¾ cup enoki mushrooms 1 small daikon radish, peeled and cut into fine julienne 1 tablespoon freshly grated ginger, for garnish Directions In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice. Divide the noodles among 4 bowls. Divide the vegetables evenly among the 4 bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately. Rate it Print