- 4 cups chicken stock (or vegetable stock)
- 1/4 cup mirin
- 1 strip naturally cured bacon or 2 tbsp. dried bonito flakes
- 2-3 inches kelp, soaked and sliced thin
- 3 shitake mushrooms, sliced thin
- 1 carrot, cut into thin matchsticks
- 2 tbsp. shoyu or tamari
- 1/2 tsp. sea salt (or to taste)
- 1 head baby bok choy, sliced thin
- 2 scallions, minced
- 1 eight oz. package of soba noodles, cooked according to directions on package
- 1 tbsp. kimchi per cup of soup
Bring chicken stock, , mirin, bacon (or bonito flakes) and kelp to a boil. Lower heat to simmer and cook 5-7 minutes. Add shitake mushrooms and carrots and cook 2 minutes. Add shoyu and sea salt and taste the broth. For a lighter brother use less shoyu. Add baby bok choy and cook 1-2 minutes or until bright green. Place cooked soba noodles into individual bowls and ladle broth and vegetables on top. Garnish with minced scallions and a tablespoon of kimchi.
