Soba Ramen

Heat 1.5 l water with 2 pieces of kombu seaweed in strips in a pot; the seaweed must not boil. Remove the kombu, sprinkle in 30 g coarsely crumbled katsuobushi, bring to a boil and remove from the heat.

Let the dashi steep for approx. 5 minutes and strain through a sieve. Return to the pot and season with 2 tbsp soy sauce, 3 tbsp rice vinegar and 2 tbsp sake.

Peel 2 g carrots and cut into thin sticks. Separate 1 small bok choy from the stalk and cut into strips. Clean 100 g shiitake mushrooms and cut into slices.

Slice 2 spring onions, pluck 2 sprigs of cilantro and cut into thin strips. Boil 2 eggs (size M) in boiling water for approx. 8 minutes until soft-boiled, rinse under cold water, peel and halve.

Cook 300 g soba noodles in boiling salted water according to the package instructions, salt to taste. Drain, rinse under cold water, let drain and portion.

Heat 1 tbsp sesame oil in a pan, add the carrots, bok choy and shiitake one after another and cook until al dente. Remove the vegetables, wipe out the pan and toast 1 tbsp sesame seeds until golden brown.

Divide the soba noodles with the vegetables among bowls and pour hot dashi over them. Serve sprinkled with half an egg each, spring onions, cilantro and sesame seeds.