Cod in gingered Dashi with Soba stars cod loins swimming in a mineral rich seaweed broth spiked with ginger and chili! The cod in Dashi broth together with Japanese yams, leeks, Wakame, carrots, celery and kale bathes a tangle of buckwheat soba! This soup is so mineral rich and nutritious with two kinds of seaweed. Kombu (kelp) forms the broth along with flavorful bonito flakes; Wakame strips join the vegetables and cod to take the dish to a new level of nutrition and flavor! The soba noodles are fabulous but you can also use sushi rice.
Enjoy with a beer or Riesling wine!
5 cups water
2 strips Kombu
1/4 cup Bonito flakes
1 dried chili d’arbol
Dash of aleppo pepper flakes
Dash of tamari
2 leeks, sliced
2 inches fresh ginger, peeled and sliced
4 strips Wakame seaweed, broken up and refreshed in hot water
2 carrots, cut up
1 Japanese yam, peeled and cubed
1 cup chopped celery and leaves
1/2 bunch lacinto kale
1 package cod loins
1 package soba noodles
In a large stock pot bring the water and Kombu to a boil
Add the bonito flakes
Simmer for a 5 minutes then drain the broth and return it to a stock pot
Save the Kombu for another use, discard the bonito flakes
Add chili, pepper, ginger and tamari to the broth
Add the vegetables and simmer
Drain the Wakame and add to the pot along with the cod
Continue to simmer until the fish is just cooked through and still intact, just a few minutes
Remove from heat, ladle soup into bowls and serve with soba noodles
A Riesling wine would be perfect or a nice microbrew!!