- 800 ml of water
- 250 g of ice
- a large piece of kombu algae 10 x 15cm
- 60 g + 6 tablespoons tamari or light soy sauce
- 60 g + 6 tablespoons sake
- 60 g + 6 tablespoons of mirin
- 6 tablespoons sesame oil
- 250 g buckwheat soba noodles
- teaspoon cumin seeds
- 2 tablespoons chopped perilla / shiso
- 300 g of boiled and cooled ice
Cook the soba noodles according to instructions on the package. Thoroughly rinse them with a large quantity of cold water. Bring 800ml water to the boil and pour it to kombu. Cover and wait until it completely cools down. Remove the kombu, mix with ice and sixty grams of tamari, sake and mirin. You can use kombu later to other dishes – e.g. algae salad.
Prepare 6 bowls for soup – divide the noodles evenly and pour on each portion a tablespoon tamari, sake and mirin. Arrange around it cooked broad beans and pour chilled dashi. Sprinkle with cumin seeds and perilla.
Recipe: Mickey Rotten, photo: USTA Magazine, ceramics: Barbara Turkiewicz