In Chicago my go to ramen spot is High Five Ramen right by Randolph and Halsted. Focking phenomenal - get the 'high five ramen' - the 'full spice' version. Pork belly and hard boiled egg. Soooo good.
YESSSSS! That looks effing delicious!!!
Not ramen but today's lunch....
Awww Chris you tease me so! Can't wait til May, gonna have my mommy make me some.
Shit, I should start a Pho shop here in Japan!
Whole Foods has some dried soba noodles in the ethnic section that are damned decent Not quite as good as fresh, but it's close. Organic and all. The hardest part of a true soba setup anyway is the broth.
If anyone has a good soba noodle broth recipe please post it up. I would love to get away from the one I use. It's lacking a bit.
The dirty secret of soba broth is that everyone in Japan uses stuff out of a bottle---that is unless its a family establishment that specializes in Soba---and is how I would recommend you do it. It's just easier.
Soba/Udon broth comes as a concentrate in bottles such as the following, and can be plastic or glass.
All you do is mix with water to taste. If cold soba, use ice water. If hot soba then heat it up on the stove and toss in extras like shiitake or enoki mushrooms, scallions, pork belly, yuzu rind, etc.
If you are eating cold soba, hang on to the water that you boiled the soba noodles in. Here in Japan they pour the stuff (hot) into the dip and sip on it after finishing off the noodles. It's called "sobayu".
If you insist on making your own, then a close approximation I think would be to mix up hondashi and then add mirin and soy sauce to taste.