Saw some organic soba noodles in the pantry so I decided to make my own dashi, a Japanese broth made with dried seaweed and bonito flakes, to go with them. My take was made with a Korean version of the seaweed, which I boiled in water for about 15 minutes. I added the bonito flakes at the very end, then I strained the broth and added the soba noodles, which I boiled separately. I finished it off with some vietnamese fish sauce (Three Crabs brand, if you must know), soy sauce and sliced green onions. The broth had really nice, clean flavors, but the noodles might have been a tad overcooked.
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