What you’ll need: 0.57 oz sheet dashi kombu 6 oz baby bok choy 4 oz snow peas 1 oz scallion(s) 3 oz soba noodles ¼ cup low-sodium soy sauce 2 tablespoons mirin 12–16 oz silken tofu olive oil-roasted nori ½ teaspoon black sesame seeds coarse salt sugar

Equipment: 2 medium pots strainer

Recipe steps:

  1. Make dashi broth Bring a medium pot of salted water to a boil. In another medium pot, bring 4 cups of water to a boil; remove from heat and add the dashi kombu. Let steep for 10 minutes. Immediately remove the kombu.

  2. Prep vegetables Meanwhile, trim end and any wilted outer leaves from bok choy, then thinly slice on an angle and wash well. Cut any large snow peas in half on an angle. Trim root ends from scallions, then thinly slice on an angle.

  3. Cook noodles Cook the noodles in the boiling water until just tender, 3 minutes, then drain and quickly rinse under cold running water and drain again.

  4. Make broth Put the soy sauce, mirin, 2 teaspoons sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Bring to a boil and cook, stirring, to dissolve sugar, about 1 minute. Add dashi kombu broth and return to a simmer.

  5. Cook vegetables Add bok choy and snow peas to broth and cook until bright green, about 2 minutes.

  6. Assemble bowls Divide noodles among 4 soup bowls. Pour soup and vegetables over the noodles and topp with a few scoops of tofu. Slice or crumble nori over top and garnish with scallions and black sesame seeds. Enjoy!