Salmon Dashi - Cooking Like Kate

6 oz soba noodles
2 green onions thinly sliced
1 sheet nori cut into thin strips
1 tbsp toasted sesame seeds
sautéed mushrooms, blanched bok choy, shredded daikon, or a drizzle of chili oil Optional toppings

Place kombu in 4 cups of water and soak for 30 minutes (or up to overnight in the fridge).
4 cups water, 1 piece kombu
Slowly heat the kombu water until just before it boils. Remove the kombu, then add bonito flakes. Let steep for 5 minutes. Strain and return the liquid to the pot.
1 cup bonito flakes
Stir in soy sauce, mirin (if using), sriracha (optional), and salt. Keep warm on low heat.
1 tbsp soy sauce, 1 tsp mirin, 1-2 tbsp sriracha sauce

Preheat oven to 400°F (200°C).
Pat salmon dry, place skin-side up on a lined baking sheet. Brush with oil and sprinkle with salt and pepper.
2 salmon fillets, 1 tbsp olive oil, salt and pepper
Bake for 12–15 minutes until cooked through and skin is crisp. Optional: broil for the final 2–3 minutes for extra crispness.

Bring a pot of water to a boil. Add soba noodles and cook per package directions (typically 5–6 minutes).
6 oz soba noodles
Drain and rinse under cold water to remove starch and keep them springy.

Place soba noodles in bowls. Ladle warm dashi broth over the noodles. Add salmon fillet on top (skin-side up). Garnish with green onions, nori strips, and sesame seeds.
2 green onions, 1 sheet nori, 1 tbsp toasted sesame seeds
Optional: Add sautéed mushrooms, bok choy, shredded daikon, or a touch of chili oil.

For a vegetarian version, substitute dashi with shiitake mushroom broth and omit salmon.
Make dashi broth up to 3 days ahead for convenience and deeper flavor.
Rinse soba noodles under cold water after cooking to prevent sticking.
Use skin-on salmon for crispy texture; skinless works but won’t crisp.
Adjust soy sauce to taste—start small to keep broth balanced.
Garnish just before serving to keep toppings fresh and vibrant.
Adding sriracha sauce to the broth makes it more complex. I highly suggest if you can handle some heat.