Soba noodle soup is considered an exotic and appetising meal that acts as the ultimate comfort food. The soup features a light broth packed with hearty buckwheat soba noodles and colourful vegetables. Various spices are added to enhance the flavour of the dish even more. Soba noodle soup can be served hot or cold, both equally delicious. Although this dish is enjoyed year-round, it is traditionally eaten on New Year’s Eve in Japan.
The foundation of the soup includes noodles in delicate kombu dashi. However, it’s the toppings that really bring out the incredible taste of this soup. While you can add whichever ingredients you like, the most commonly used toppings include kamaboko, shrimp tempura, and sliced spring onion. Making this dish is quick and simple as soba typically comes in individual serving bundles, eliminating much of the prep work.
HOW TO MAKE SOBA NOODLE SOUP
You can make restaurant-quality soba noodle soup at home in under 45 minutes using just a few basic ingredients.
INGREDIENTS
- 100g dried soba noodles
- 480ml water
- ½ piece of kombu (dried kelp)
- 5g dried bonito flakes (katsuobushi)
- 15ml mirin
- 10ml sake
- 15ml soy sauce
- 5g sea salt
- (optional) XXXml Tsuyu as premade soup base
TOPPING
- 2 slices kamaboko (fish cake)
- 4 prepared fried tempura sushi prawns
- 30g komatsuna
- ½ spring onion
- Shichimi togarashi
INSTRUCTIONS
1. Bottled mentsuyu can be used as a noodle soup base. Dilute it with hot water according to the package instructions.
2. If making a homemade soup base, put water and kombu into a saucepan and bring to a boil on the stove. When it almost reaches a boil, remove the kombu from the water and discard.
3. Add dried bonito flakes to the pot and simmer for 30 seconds. Turn off the heat and allow the dried bonito flakes to settle at the bottom of the pan and steep for 10 minutes.
4. Strain the dashi mixture in a strainer lined with a paper towel into another saucepan. Carefully squeeze the paper towel to release any remaining dashi into the saucepan.
5. Add sake, mirin, soy sauce, and salt to the dashi. Bring the soup to a simmer, cover with a lid, and set aside.
6. Separate the kamaboko from the wooden board by running a knife along the bottom. Cut the kamaboko into ½ cm slices.
7. Cut the spring onion into thin slices. Cut the Pak Choi into 5 cm pieces.
8. Boil the Pak Choi in salted water until tender. Remove from the water and soak in ice water to stop the cooking. Drain the water.
9. If you cannot find frozen tempura shrimp, you can make tempura and fry your own at home using uncooked sushi prawns.
10. Cook the soba noodles according to the package instructions, usually around 4 minutes. Drain the soba noodles and rinse under cold water to remove the slimy texture.
11. Transfer the rinsed noodles to a pot of boiling water to warm them up again. Once warm, drain and pour the noodles into a serving bowl.
12. Pour the hot soup over the noodles and add toppings. Sprinkle ichimi togarashi or shichimi togarashi over the top for extra spice. Serve immediately.
