Directions

For Soup Base

1. Soak the kombu sheet in water overnight or for as long as possible before starting to cook to make the dashi.
2. In a medium saucepan, add the soaked kombu and water and slowly bring to a boil.
3. Remove the kombu when the dashi has almost begun to boil, reduce the dashi to a simmer and then add the bonito flakes.
4. Continue to cook for another 10 mins before straining out the bonito flakes.
5. Return the dashi to the saucepan and add the remainder of the base ingredients. Return the dashi to a simmer before removing it from the heat.

For The Toppings

1. In boiling water, cook the soba noodles according to the package instructions.
2. When the noodles have cooked, drain them and rinse them under cold water.
3. After this, re-hydrate the dried wakame seaweed, slice the green onions and then slice the fish cakes.

To Serve

1. Place a serving of the soba noodles in to a bowl before pouring over the hot soup and then topping with the fish cakes, seaweed, green onions and Japanese seven spice.