Sup Mie Soba

Bahan-bahan (2 porsi)

• 3 cups water
• 1 piece kombu (dried kelp) ((10 g, 4 x 4 inches, 10 x 10 cm per piece))
• 1 cup katsuobushi (dried bonito flakes)
• 1 Tbsp sake
• 2 Tbsp mirin
• 2 Tbsp soy sauce
• 1 tsp Diamond Crystal kosher salt
• 2 pieces frozen shrimp tempura ((skip for vegetarian/vegan))
• 4 slices kamaboko (fish cake) ((skip for vegetarian/vegan))
• 1 g reen onion/scallion ((or use the white part of Tokyo negi))
• 2 oz komatsuna ((small bunch; or use spinach))
• shichimi togarashi (Japanese seven spice) ((for a spicy kick))
• 7 oz dried soba noodles (buckwheat noodles)
• 2⅓ cups water
• ⅓ cup mentsuyu (concentrated noodle soup base)
• 1 Tbsp mirin