Directions

To Cook

1. Make the dashi stock by combining 1.5L of water with 8 tbsp of dashi granules into a large saucepan.
2. Add the mirin to the dashi stock and bring to a gentle simmer, then add the tamari sauce.
3. Reduce the heat to the lowest setting and continue to simmer until the broth is ready to be served.
4. Cook the soba noodles by bringing a saucepan of water to boil and then adding the soba noodles.
5. Reduce the heat to a simmer and allow the noodles to cook for approximately 4-5 mins.
6. While the soba noodles are cooking, add the asparagus and mushrooms to the dashi broth and cook in the simmering liquid.
7. Drain the noodles and rinse under cold water and set aside until ready to serve.
8. Scoop the asparagus and mushrooms from the broth and set aside.

To Serve

1. Pour the broth into bowls.
2. Add the noodles.
3. Add the tofu, asparagus and mushrooms.
4. Garnish with sliced chives and toasted nori flakes.