Soba Noodle Soup

Soba Noodle Soup requires around 45 minutes from start to finish. One portion of this dish contains around 21g of protein, 1g of fat, and a total of 416 calories. This recipe serves 2 and costs $4.11 per serving. A few people really liked this main course. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free and pescatarian diet. A mixture of soba noodles, komatsuna, shichimi togarashi, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Just One Cookbook. 10 people have made this recipe and would make it again. Overall, this recipe earns a solid spoonacular score of 60%. Similar recipes include Chicken and Soba Noodle Soup, Easy Soba Noodle Soup, and Turkey Soba Noodle Soup.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 cup (10 g) packed katsuobushi (dried bonito flakes)

4” x 3” (10 x 8 cm) kombu

2 Tbsp. mirin

1 Tbsp. sake

1 tsp. salt

Ichimi or Shichimi Togarashi (I use Season with Spice brand)

2 frozen shrimp tempura (packaged)

7 oz (200 g) dried soba noodles

2 Tbsp. soy sauce

4 cups (1000 ml) water

1 Kamaboko (fish cake)

1 bunch komatsuna or spinach

3 inch Tokyo negi or 1 scallion/green onion

Equipment:

sauce pan

frying pan

paper towels

sieve

knife

pot

bowl

Cooking instruction summary:

Soak kombu in water overnight.Transfer kombu and water into a saucepan. Bring the water to a boil. When its 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 slices.Slice Tokyo negi 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 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.

 

Step by step:


1. Soak kombu in water overnight.

2. Transfer kombu and water into a saucepan. Bring the water to a boil. When its almost boiling, remove kombu from water and discard.

3. Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan.

4. 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.

5. 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 slices.Slice Tokyo negi 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.

6. Drain well.

7. Bake shrimp tempura at 400F 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.

8. 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.

9. Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy.

10. Serve immediately.


Nutrition Information:

Quickview
415k Calories
21g Protein
1g Total Fat
85g Carbs
14% Health Score
Limit These
Calories
415k
21%

Fat
1g
2%

  Saturated Fat
0.23g
1%

Carbohydrates
85g
28%

  Sugar
4g
5%

Cholesterol
18mg
6%

Sodium
3237mg
141%

Alcohol
2g
16%

Get Enough Of These
Protein
21g
43%

Manganese
1mg
73%

Vitamin B1
0.5mg
33%

Magnesium
127mg
32%

Phosphorus
300mg
30%

Iron
3mg
22%

Folate
86µg
22%

Vitamin B3
4mg
21%

Copper
0.39mg
19%

Vitamin B6
0.32mg
16%

Zinc
2mg
15%

Vitamin A
607IU
12%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
11%

Potassium
390mg
11%

Vitamin K
10µg
10%

Calcium
91mg
9%

Vitamin E
0.94mg
6%

Selenium
3µg
5%

Fiber
1g
4%

covered percent of daily need
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Related Videos:

How To Make Soba Noodle Soup (Recipe) 温かいお蕎麦の作り方 (レシピ)

 

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