Dec 30, 2014 44 Comments

Soba Noodle Soup 温かいお蕎麦

Name: Soba Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 cups water ((4 cups = 1000 ml)); 4 kombu (dried kelp) ((4" x 3” = 10 cm x 8 cm)); 1 cup katsuobushi (dried bonito flakes) ((1 cup = 10 g)); 2 Tbsp mirin; 1 Tbsp sake; 2 Tbsp soy sauce; 1 tsp Kosher salt; 1 Kamaboko (fish cake); 2 frozen shrimp tempura; 1 bunch komatsuna ((or spinach)); 1 green onion/scallion ((or Tokyo negi) (1 scallion = 3" Tokyo negi)); 7 oz dried Soba Noodles (Buckwheat Noodles) ((7 oz = 200 g)); Shichimi Togarashi (Japanese seven spice) ((or Ichimi Togarashi) (See Notes))

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Topped with crispy shrimp tempura, fish cake and sliced scallion, this steamy bowl of Soba Noodle Soup is one of my favorite dishes to enjoy on the New Year’s Eve. In Japan, it is a tradition to eat soba noodles on this day.

Attempting to warm up my cold hands by holding the warm bowl, I slurp away the noodles inside the steam coming off from the piping hot broth. On a cold rainy day or when I feel under the weather, a bowl of hot noodle soup never fails to bring me great comfort. I always prefer udon or ramen over soba noodles when it comes to hot noodle soup, except for one day out of 365 days. I must eat hot soba noodle soup on the New Year’s Eve.

Watch How To Make Soba Noodle Soup 温かいお蕎麦の作り方

Warm soba noodle soup in a delicate kombu dashi. Topped with shrimp tempura, kamaboko, and sliced scallion, this authentic soba noodle soup is enjoyed by the Japanese on New Year’s Eve.

Why Do Japanese Eat Soba Noodle Soup on New Year Eve?

New Year’s Eve is called Ōmisoka (大晦日) in Japanese and it’s a Japanese custom to eat soba noodles on Omisoka. We call this tradition Toshikoshi Soba (年越しそば) or year-crossing noodle. The custom and its name differs by region in Japan, but this tradition started around Edo period (1603-1867). There are several theories why we have this custom and here are some well-known ones:

Long thin soba noodles symbolize a long life.
Buckwheat can survive severe weather, which represents strength and resiliency.
Goldsmiths use buckwheat flour to gather gold dust, which symbolizes good fortune.
Soba noodles are easily cut while eating, which symbolizes letting go of hardship of the year.

Simple Toppings for Soba Noodle Soup

For Toshikoshi Soba, the noodles are often eaten plain without any toppings, or with just chopped scallions. I like mine to be simple too as we usually eat Toshikoshi Soba before midnight. Some people top them with tempura or fish cakes. Some eat cold soba instead of soba in hot soup. Today I’ll show you the Soba Noodle Soup recipe which I would normally prepare for regular meal. In this recipe, the dashi broth is flavored with kombu, bonito flakes, and the usual Japanese seasonings like mirin, soy sauce and sake. When the nutty buckwheat noodles immerse in the hot broth, you’d get a bowl of noodle soup that is light yet no lack of umami complexity.

This Soba Noodle Soup will keep you nourished and leave you a warm fuzzy feeling inside out. What a wonderful dish to welcome the New Year! Do you have a New Year’s Eve tradition where you are from or live? I’d love to know.

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Soba Noodle Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Course: Main Course, Soup

Servings: 2

Ingredients

4 cups water (4 cups = 1000 ml)
4 kombu (dried kelp) (4" x 3” = 10 cm x 8 cm)
1 cup katsuobushi (dried bonito flakes) (1 cup = 10 g)
2 Tbsp mirin
1 Tbsp sake
2 Tbsp soy sauce
1 tsp Kosher salt
1 Kamaboko (fish cake)
2 frozen shrimp tempura
1 bunch komatsuna (or spinach)
1 green onion/scallion (or Tokyo negi) (1 scallion = 3" Tokyo negi)
7 oz dried Soba Noodles (Buckwheat Noodles) (7 oz = 200 g)
Shichimi Togarashi (Japanese seven spice) (or Ichimi Togarashi) (See Notes)

Instructions

Soak kombu in water overnight.
Transfer kombu and water into a saucepan. Bring the water to a boil. When it’s almost boiling, remove kombu from water and discard.
Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi seep for about 10 minutes.
Strain the dashi over a large strainer lined with a paper towel set over another saucepan. Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan.
Add mirin, sake, soy sauce, and salt in the dashi and bring the soup to a boil. Set aside until warming up later.
Insert a knife at the bottom of kamaboko to separate it from the wooden board. Then cut the kamaboko into ¼” slices.
Slice green onion thinly and cut komatsuna into 2 inch pieces.
Boil the komatsuna in salted water. I first boil the hard bottom parts of komatsuna since they take longer to cook. Then add the leafy part later. Once they are tender, take them out and soak in ice water to stop cooking. Drain well.
Bake shrimp tempura at 400F (200C) for 15 minutes, or according to the package instructions.
Meanwhile boil two large pots of water (See Note). One for cooking soba noodles and the other pot for warming up the noodles after washing them. Cook soba according to the package instructions less 30 seconds*. Mine says cook for 4 minutes, so I cook 3 minutes and 30 seconds. Unlike pasta, you do not need to add salt to the water.
Drain the soba noodles and wash the noodles with hand under cold water to get rid of slimy texture.
Then transfer the soba noodles into the other pot of boiling water to warm up the noodles again. Once they are warm, drain and place them into a serving bowl.
Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy. Serve immediately.

Recipe Notes

You can use Ichimi Togarashi or Shichimi Togarashi (Japanese seven spice)

* If you want to save time, just boil one pot of water, cook according to the package instructions (4 minutes), rinse under cold water, and then put the noodles directly into a bowl.

* If you have Mentsuyu, you can dilute it with hot water to make a soup broth.

* Adjust the seasoning as you like - to make it saltier or sweeter. I intended to bring out good dashi flavor so my seasonings may be too light for some of you.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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Filed Under: Recipes Tagged With: cake, dashi, fish, fish cake & fish ball, green onion, green tea, komatsuna, kombu, mentsuyu, mirin, onion, sake, shrimp, soba, soy sauce, spinach, tokyo negi, udonRecipe type: Beginner, Dinner, Easy, Healthy, Japanese New Year, Lunch, Main Dish, Noodles & Pasta, One-Dish Meal, Pasta & Noodles, Seafood, Stovetop, Winter

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