Soba Noodle Soup

For Toshikoshi Soba, the noodles are often eaten plain without any toppings,
or with just chopped scallions. I like mine to be simple too as we usually eat Toshikoshi Soba before midnight. Some people top them with tempura or fish cakes.

Ingredients

• 4 cups (1000 ml) water
• 4” x 3” (10 x 8 cm) kombu
• 1 cup (10 g) packed katsuobushi (dried bonito flakes)
• 2 Tbsp. mirin
• 1 Tbsp. sake
• 2 Tbsp. soy sauce
• 1 tsp. salt
• 1 Kamaboko (fish cake)
• 2 frozen shrimp tempura (packaged)
• 1 bunch komatsuna or spinach
• 3 inch Tokyo negi or 1 scallion/green onion
• 7 oz (200 g) dried soba noodles
• Ichimi or Shichimi Togarashi (I useSeason with Spice brand)

http://www.justonecookbook.com/soba-noodle-soup/