The beauty of soba noodle soup is that all you have to cook are the soba noodles and a strongly flavored broth. Then you can top it with almost anything you like. I like to make a big batch of dashi, the Japanese broth made by simmering just two ingredients: the thick seaweed kombu and then bonito flakes. I freeze some of it for miso soup, and then flavor the rest in the traditional style for noodle soups, aka kakejiru, with soy sauce and mirin, plus a little salt and sugar. <br /> <br />You can stretch two meals out of the noodles and broth, eating them topped with roasted chicken thighs, scallions, and shichimi togarshi for one dinner, and then using the leftover noodles and broth for lunch the next day. For a quick workweek lunch, I like to add flaked hot-smoked salmon, which you can pick up in the refrigerated seafood section of most grocery stores, plus a bunch of refreshing vegetables: grated daikon, peppery watercress, thinly sliced cucumber, and a showering of sharp scallion.

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