Kake Soba

This simple soba noodle soup delivers complex carbs and plant protein from buckwheat. A dashi-based broth, tamari, and aromatics create a deeply savory bowl that’s lighter than many noodle dishes.

Servings: 2

Times:

• Prep: 10 minutes (includes kombu soak setup)

• Cook: 20–30 minutes

• Total: 30–40 minutes (plus 30 minutes soaking time)

Macros (per serving):

• Calories: 378

• Carbs: 68 g

• Fat: 1 g

• Protein: 28 g

Ingredients:

• 3 Cups Water

• 3 oz. Kombu

• 3 oz. Katsuobushi (Dried Tuna Flakes)

• ¼ Cup Mirin

• ¼ Cup Tamari

• 4 oz. Buckwheat Soba Noodles

• 1 Scallion (Chopped)

• 1 Shichimi Pepper (Finely Chopped)

Instructions:

1. Fill a saucepan with water and kombu. Allow it to soak for 30 minutes.

2. Bring the water to a boil. Lower the heat and remove the kombu.

3. Add Katsuobushi to a strainer and place it into the dashi and simmer for 5 minutes.

4. Remove the Katsuobushi and squeeze out the liquid (for flavor).

5. Add mirin, and tamari into the dashi and cook on low for 2-3 minutes (to cook off the alcohol).

6. Cook soba noodles and place noodles into bowls. Pour Dashi over top.

7. Garnish with scallions and shichimi pepper and serve.