• 150 – 200g Dried soba noodles
• 60g Kimchi
• 4 Dried Shiitake Mushrooms
• 1-2 Dried Kombu
• 3tbsp Japanese light soy sauce
• 1tbsp Mirin
• 1tsp toasted sesame oil
• 1litre water

Garnish

• 1 diced tomato
• 2 poached eggs
• 1tbs chopped chives

• Put 700ml of boiling  water in a deep pot.
• Soak Kombu and Shiitake mushrooms for 30 minutes in the hot water.
• Remove the mushrooms out of the water, squeezing hard, leaving any absorbed water in the pot.
•  Add soy sauce, mirin and toasted sesame oil. Remove from heat and cool down.
• Cook the noodles for 4 – 5 minutes in 1 litre of boiling water.
• When foam starts to appear, add ¼ cup of cold water to avoid it boiling over
• Drain the noodles and wash them under cold running water.

Plating and Serving 

• Place the noodles in a soup bowl.
• Place kimchi on top of the soba noodles.
• Garnish to your own taste.
• Pour over the Tsuyi  (Dashi) soup.