- 2 cups all purpose flour
- 1/2 cup warm water
- 1 teaspoon salt
- 1 teaspoon Kansui (or Alkaline Water)
- 1 tablespoon sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 inches kombu (x 2", Sheet)
- 1/4 cup dried bonito flakes
- 1 tablespoon sesame oil
- 4 ounces pork belly (Thinly Sliced)
- 1 inch ginger (Freshly Grated)
- 3 garlic cloves (Minced)
- 1 Thai hot chili pepper
- 4 ounces shitake mushrooms (Sliced)
- 4 ounces enoki mushrooms (or Shimeji)
- 2 green onions (Chopped, Reserve White Portion Only)
- 2 cups chicken broth
- 2 teaspoons miso paste
- 1 1/2 tablespoons seasoned rice wine vinegar
- 6 ounces pork (Chashu)
- 4 soft-boiled eggs
- 4 ounces fish cake (Japanese)
- 4 ounces sliced bamboo
- First, combine the kansui and warm water in a small bowl. Then add the kansui/water mixture to the flour in the bowl of your KitchenAid® Mini Mixer. Using the Dough Hook, set your mixer to speed 2 until the mixture has formed a ball, approximately 5 minutes. After 5 minutes, remove the dough from your mixer bowl and knead by hand for another 2-3 minutes.
- Cut your dough into quarters, wrap in plastic wrap, and let rest for approximately 20 minutes.
- While your dough is resting, fit your mixer with the KitchenAid® Pasta Roller Attachment. After 20 minutes, remove the plastic wrap from your dough and flatten. Turn on your Mini Mixer and begin to feed your flattened dough through the Pasta Roller Attachment. Fold each rolled sheet in half and re-feed through the Pasta Roller, sprinkling with flour each time. Continue this process until you have reached your desired noodle thickness (we recommend the level 3 setting).
- Once your sheets of noodle dough are to your liking, replace the Pasta Roller Attachment with the KitchenAid® Spaghetti Cutter Attachment. Feed the sheets of dough through the Spaghetti Cutter Attachment, catching the noodles once they have been fed through. Once all of your dough has been cut, dust the noodles with flour and set aside.
- In a small sauce pan, bring the sake to a boil over medium high heat. Add the mirin, soy sauce, konbu, and bonito flakes. Bring ingredients to a boil then reduce heat to a low slow simmer for 5 minutes. Remove from heat and set aside.
- In a medium pot, heat the sesame oil over high heat, then add the pork belly, browning on both sides ( about 2 minutes on each side). Remove pork belly from the pan and set aside later for toppings.
- In the same pan, add ginger, both types of mushrooms, and chopped white stem of the green onion, stirring until combined. Add the chicken broth and soup base and bring to a boil. Once boiling, add the miso paste and bring to a low simmer.
- Continue to simmer for 10 minutes. Stir in rice wine vinegar and remaining chopped green onion.
- Place fresh noodles at the bottom of four bowls cover the noodles with the hot soup mixture. Place a dinner plate over each bowl let sit for 5 minutes, adding more broth if necessary. After 5 minutes add desired toppings including the pork belly, soft boiled eggs, fish cake, additional green onion or sliced bamboo.