Photos of Toshikoshi Soba (New Year’s Soba Noodle Soup) Recipe
How To Make Toshikoshi Soba (New Year’s Soba Noodle Soup)
Celebrate new year with a piping hot bowl of this toshikoshi soba (New Year’s soba noodle soup) recipe. Soba noodles poured with a hot broth and added with different toppings that will warm up the upcoming year.
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Ingredients
- 7 oz soba, (buckwheat noodles) dried
For The Soba Broth:
- 3 cups water
- 1 kombu, (dried kelp) 4x4 inches
- 1 cup katsuobushi, (dried bonito flakes)
- 1 tbsp sake, rice wine
- 2 tbsp mirin, sweet cooking wine
- 2 tbsp usukuchi, (soy sauce) light colored or regular
- 3⁄4 tsp kosher salt, or use half for table salt
For The Toppings:
- 2 tbsp wakame seaweed, dried
- 4 kamaboko slices, (fish cake)
- 1 green onion, scallion
- shichimi togarashi, Japanese seven spice
For The Quick Soba Broth (optional):
- 2 1⁄3 cups water
- 1⁄3 cup mentsuyu/tsuyu, (concentrated noodle soup base)
- 1 tbsp mirin
Instructions
- Soak kombu in water overnight or at least 30 minutes before cooking. This makes the broth more flavorful. Boil a big pot of water for soba noodles.
To Make Homemade Soup Broth:
- Pour kombu and water mixture into a medium saucepan. Bring it to a boil over medium low heat. When it comes to a boil discard kombu. Set kombu aside for other dishes. Keep simmering the broth.
- Add katsuobushi and simmer for 30 seconds. Turn heat off and let katsuobushi steep for 10 minutes.
- Strain the dashi stock into a bowl and set katsuoboshi aside. Put dashi back in the saucepan. Save katsuoboshi for other dishes. Add sake, mirin, soy sauce, and kosher salt. Bring to a simmer. Once boiling, remove from heat, cover, and set aside.
To Prepare Toppings:
- In 1 cup water, rehydrate wakame seaweed. Squeeze water out and set seaweed aside.
- Thinly slice green onions.
- Remove bottom of kamaboko from the wooden board and slice into 4 thin pieces.
To Cook Soba Noodles:
- In a pot of boiling water, cook soba noodles according to package instructions. Drain and wash under running water. Transfer noodles into individual bowls.
To Assemble:
- Pour hot broth over soba noodles, top with kamaboko, wakame seaweed, and green onions. Sprinkle shichimi togarashi if preferred. Serve while hot.
To Make the Quick Soba Broth (Optional):
- Follow instructions of mentsuyu bottle to make broth.
- In a medium saucepan, combine water, mentsuyu, and mirin. Stir to combine. Bring mixture to a gentle simmer over medium heat. Cover and turn heat off. Pour over soba noodles, add toppings, and serve while hot. Enjoy!
Nutrition
- Sugar: 8g
- :
- Calcium: 142mg
- Calories: 897kcal
- Carbohydrates: 101g
- Cholesterol: 119mg
- Fat: 2g
- Fiber: 1g
- Iron: 4mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 1422mg
- Protein: 105g
- Saturated Fat: 1g
- Sodium: 42330mg
- Vitamin A: 94IU
- Vitamin C: 2mg
Want to share your experience making Toshikoshi Soba or discuss variations on this traditional New Year's dish? Join the conversation in the Recipe Sharing forum.
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