1kg smoked bacon bones
1 brown onion (peeled and roughly diced)
1 carrot (roughly diced approx. 3 cm x 3 cm)
1 celery bunch (roughly diced approx. 3 cm x 3 cm)
1 leek (roughly diced approx. 3 cm x 3 cm)
2L chicken stock
5g bonito flakes
50g white rice
50g bacon (diced)
1 packet soba noodles
1 baby cos lettuce (roughly chopped)
- Spread rice on a tray and dry-roast in the oven on 180°C until the rice is a dark, coffee brown colour. Let cool.
- Place diced bacon, bacon bones, chicken stock, onion, carrot, celery and leek into a large stock pot on a high heat. Bring to the boil, then turn the heat down to simmer for 1 hour.
- While you wait, cook the soba noodles in a pot of salted water as per the instructions on the pack.
- Once cooked, strain the noodles and run under cold water to stop the cooking process. Reserve the noodles for later use.
- By now your dashi stock should be ready. Strain the liquid off and return it to the heat.
- Place the seaweed and bonito into a fine sieve, and place in the stock for 5 minutes.
- Remove the sieve, ensuring you press the seaweed mixture to extract as much liquid as possible.
- Add the roasted rice to the soup and continue to cook for a further 10 minutes.
- Strain soup through a sieve to remove rice.
- Serve hot with soba noodles. Mix some of the cos lettuce into the broth so that it lightly wilts into the soup.
- Garnish with finely sliced green shallots and a sprinkle of sesame seeds.