Noodles + Dashi

Submitted by: honeygrow
Instagram: @honeygrow


  • 1 pack Sun Noodle classic wavy ramen noodles
  • 1 red radish, finely sliced
  • 2 Tbsp bean sprouts
  • 1/2 Tbsp shiso leaves, julienned

Dashi Broth

  • 2-inch piece kombu
  • 1/4 cup bonito flakes
  • 1 quart water
  • 1 Tbsp soy sauce, low sodium


  • 3 eggs
  • 1 Tbsp mirin


  1. Combine water and kombu, let soak for at least 6–8 hours.
  2. In saucepan, add water/kombu liquid plus bonito flakes and bring to a simmer for 15 minutes. Let cool. Strain broth.
  3. In mixing bowl, add eggs and mirin. Using a fork, gently scramble the eggs until mixture becomes yellow with no pockets of white.
  4. In a nonstick pan, add a little cooking oil and about 1/3 of the eggs. Allow eggs to cook in a thin layer. Using a rubber spatula, carefully fold egg into a roll. Continue to add more egg, let cook and fold until you have used all the egg and a thick rolled omelet has formed. Remove from pan and let cool; slice into 1-inch slices and set aside.
  5. Cook noodles in boiling water according to package directions. Drain and rinse in ice water; allow to cool.
  6. In mixing bowl, toss noodles with approximately 1/4 cup dashi broth. Place in a bowl. Garnish with sliced radish, bean sprouts, tamago (egg) and julienned shiso leaves.

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