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1
First, make the dashi.
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2
Place the water in a saucepan.
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3
Cut the kombu into 2 pieces and add to the water, then leave to soak for at least 30 minutes in the refrigerator.
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4
You can do this the night before or a few hours ahead of time.
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5
Heat the water on a low heat until it just comes to a simmer, about 15 minutes.
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6
Dont let it boil, or the seaweed flavour will be too strong.
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7
Take out the kombu just before the stock comes to the boil and add the katsuobushi all at once.
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8
Bring to the boil on a medium heat, then turn off the heat immediately.
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9
Let it infuse for 10 minutes.
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10
Strain the dashi into a bowl.
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11
Let the dashi drip through, pressing lightly.
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12
For the beef, cut the beef slices into 3cm strips.
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13
Place the beef, soy sauce, sugar and mirin in a saucepan.
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14
Saute, stirring regularly, over a low to medium heat.
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15
Add the dashi and let it simmer on a low heat for 5 minutes.
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16
To make the soup, put all the ingredients in a saucepan and bring to the boil.
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17
Cook the noodles according to the instructions on the packet.
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18
Drain the noodles and divide between four bowls.
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19
Pour the soup over the noodles.
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20
Top with the beef, garnish with the spring onion and serve immediately.
