Cross over into the New Year with a piping hot bowl of soba noodle soup - a tradition called Toshikoshi Soba. It’s a simple Japanese noodle dish to melt away the hardship of the past year and welcome the journey ahead.
Gather all the ingredients. [Optional] Soak the kombu in water overnight. If you don’t have time, start soaking the kombu as soon as you can. Bring a big pot of water to a boil for soba noodles.
To Make Homemade Soup Broth
Add the kombu and kombu water (kombu dashi) in a medium saucepan. Slowly bring it to a boil over medium-low heat (so kombu dashi will be more flavorful). When almost boiling, discard the kombu (you can make Furikake rice seasoning with the leftover kombu).
Add the katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of the saucepan. Let Katsuobushi steep for about 10 minutes (meanwhile, you can prepare toppings).
Drain and reserve the dashi in the measuring cup (or bowl) and discard the katsuobushi (you can make furikake rice seasoning with the leftover katsuobushi). Put the dashi back in the saucepan.
Add the sake, mirin, usukuchi soy sauce (or regular soy sauce), and kosher salt.
Bring it to a simmer and set aside.
To Make Soup Broth with a Store-Bought Bottle of Tsuyu