INGREDIENTS
1 cup
Katsuobushi
2
Shrimp tempura, frozen
1
Green onion/scallion
1
piece Kombu
2 tbsp
Mirin
2 tbsp
Soy sauce
7 oz
Soba noodles, dried
1 tsp
Kosher salt
1
Shichimi togarashi
1 tbsp
Sake
4 cups
Water
1
Kamaboko (fish cake)
1
bunch Komatsuna ((or spinach))