Okinawa Soba

Method

Bring water to a boil and add kombu and ginger, then remove the kombu just before boiling point is reached. Add the pork belly or ribs to the kombu-infused broth and simmer for 45 minutes until tender, skimming impurities occasionally. Remove the pork, strain the broth through muslin, then return it to the pot and add bonito flakes; bring to a boil, remove from heat and let steep for 5 minutes before straining again. Season the broth with soy sauce, mirin and salt, then gently slice the cooked pork into bite-sized pieces. Cook the soba noodles according to packet instructions, drain and divide between two bowls, then ladle the hot broth over them. Top each bowl with the pork slices, spring onion slivers, beni shoga and a light dusting of aonori powder.