Soba soup is one of comfort foods for me.
It’s hot in Bangkok, but we keep our place comfortable thanks to air conditioners.
So, I decided to make hot soba noodle soup.
When we switched mostly to a plant-based diet, it took me a bit to figure out how to make broth without using any animal products.
Traditionally most people use some kind of fish products to make the base stock (or “dashi”).
To keep the dish plant-based I use seaweed.
You can buy dried “kombu” seaweed that is sold specifically for making stock; it’s usually called “dashi-kombu”.
I also like to use “shio-kombu” which literally means “salted kombu”.
I just grab a tablespoon or so and add it to water.
I won’t even bother to take them out.
Then, I flavor the dashi with soy sauce, sugar, and a little salt.
Simple, yet delicious.
This is my recent favorite things to keep in my pantry.
You can buy it at White Story Shop.
I believe there are several locations in Bangkok.
These are crispy Enoki mushrooms.
It’s delicious as is, and I often snack on it late at night.
The crispy enoki is packed with Umami, and I sprinkled it on my noodles.
It’s delicious as a crunchy topping, but when it sinks in the broth, it disperses umami to the broth.
By the say, I had an oven delivered a few days ago.
So I’m hoping to start baking soon!
