Japanese Soba Noodle Soup Recipes

THE BEST SESAME SOBA NOODLES

Steps:

• Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
• While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Set aside.
• Heat a large skillet over medium-high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
• Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

15-MINUTE SOBA NOODLE SOUP

Steps:

• Heat up a pot of water and bring it to boil. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside in a bowl.
• In the mean time, heat up 1 1/2 cups of water and bring it to boil. Add the Mizkan (Bonito Flavored) Soup Base and the mushroom and baby bok choy. Boil for about 1 minute or until they are cooked.
• Add the egg on top of the soba noodle, then add the soup, and top with sesame and scallion.

SOBA NOODLE SOUP

Steps:

• Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
• Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
• Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

JAPANESE SOBA NOODLE SOUP WITH FISH

Steps:

• Whisk 3 cups (750ml) water, stock, miso and tamari in a large saucepan until combined. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced.
• Meanwhile, cook noodles in a large saucepan of boiling water for 3-4 minutes or until tender. Drain. Divide noodles among serving bowls.
• Add carrot, corn, bamboo, mushrooms, beans and fish to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until fish is just cooked through. Stir in shallots and spinach. Ladle hot soup over noodles in bowls. Serve.

JAPANESE SOBA NOODLES

Steps:

• Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
• Add some cold water, then bring to a boil again, then cook until tender.
• Drain noodles and rinse in cold water.
• Arrange noodles on serving plates.
• Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
• Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
• Cool sauce by placing pan in ice.
• Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
• Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
• To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.

JAPANESE SOBA NOODLE SOUP WITH TOFU AND GREENS

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the stock, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and some additional soy sauce if needed. Heat through and serve at once.

JAPANESE SOBA NOODLE SOUP

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
• Per serving:
• Calories: 196
• Total fat: 3g
• Protein: 10g
• Fiber: 3g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 511mg