Shiitake Soba “Noodle Shop Steam” with Instant Tomato–Kombu Dashi & Scallion–Sansho Aromatic Oil

Instructions

1. 1

   Make the quick tomato–kombu dashi: Put 10 g Dried kombu (and the optional 2 pieces Dried shiitake) in a heatproof bowl or pot. Pour in the 750 ml Boiling water and steep 8 minutes. Remove kombu (and dried shiitake). Whisk in 2 tbsp Tomato paste until smooth, then whisk in 1 tbsp White miso, 2 tsp Soy sauce, 1 tsp Rice vinegar, and 1 tsp Sugar (if using). Keep warm on low—don’t hard-boil it once the miso is in.

   10 min

   Tip: Why it tastes ‘slow’: tomato paste brings glutamates; kombu brings glutamates; shiitake brings guanylates. Together they stack into that “how is this so deep?” flavor without a long simmer.

2. 2

   Sear the shiitake (the hero move): Heat a skillet over medium-high. Add 1 tbsp Neutral oil, then add 300 g Fresh shiitake mushrooms in a single layer. Press them down for max contact and don’t touch for 2–3 minutes. Flip, then add 1 tbsp Unsalted butter (optional) and cook another 2 minutes. Splash in 2 tbsp Sake, let it reduce to a glossy coat, and kill the heat.

   7 min

   Tip: If you crowd the pan, they steam and go rubbery. Browned shiitake = noodle-shop aroma.

3. 3

   Make the scallion–sansho aromatic oil: In a small saucepan, combine 4 tbsp Neutral oil, 1 clove Garlic, 10 g Fresh ginger, and the white parts of 3 pieces Scallions (if separating). Warm over medium until you see gentle bubbling around the aromatics and the garlic just turns pale gold, 2–3 minutes. Turn off heat. Stir in 1/2 tsp Sansho pepper, 1/2 tsp Chili flakes (if using), and 1 tsp Toasted sesame oil. Let it bloom 2 minutes.

   6 min

   Tip: Keep the heat moderate: you want extraction, not bitterness. Sansho is citrusy-numbing; it lifts mushrooms the way lime lifts tacos.

4. 4

   Cook soba: Bring a pot of water to a boil (no salt). Add 180 g Soba noodles (buckwheat) and cook until just tender, usually 4–6 minutes (follow your package, but aim slightly firmer than you think). Drain and rinse under cold running water to remove surface starch, then shake well. (Optional: dunk back into hot water for 10 seconds right before serving to reheat.)

   8 min

   Tip: Rinsing is non-negotiable for clean broth. Starchy soba water will dull your dashi.

5. 5

   Assemble the bowls: Divide soba into two bowls. Add 2 handfuls Baby spinach or mizuna if using. Ladle in the hot tomato–kombu dashi. Top generously with seared shiitake. Spoon 1–2 tsp aromatic oil over each bowl. Finish with sliced scallion greens, torn 1 sheet Toasted nori sheets, and 2 tsp Toasted sesame seeds. Taste and adjust with a few drops of soy sauce if needed.

   4 min

   Tip: I like the oil as a ‘second broth’—you should smell it before you taste it. That’s the noodle-shop energy.