soba noodle soup

Kake soba is Japanese simple soba noodle soup. If you love Japanese noodles, you might want to try this warm, flavorful soba. Enjoy the variety of toppings with umami rich dashi soup.

Kake Soba (Japanese Simple Soba Noodle Soup)

Soba Noodles

Katsuobushi(bonito flakes)

Kombu(kelp)

Niboshi(dried baby sardines)

Tbsp Soy sauce

Tbsp Mirin

Water

Scallion, wakame seaweed, agedama, etc your choice(please check the toppings section

Prepare toppings : 

Make dashi : Put katsuobushi, kombu, niboshi(snap the head and remove the guts), and water in a pot and bring to a boil over medium heat (watch : how to prep niboshi).

Simmer : When it starts boiling, lower the heat and simmer for about 2 minutes(Check the taste here. You can taste the flavorful umami).

Season  : Add mirin and soy sauce, and bring it to a boil again then remove the pot from heat.

Drain and complete the soup : Drain in a colander and remove the dashi ingredients.

Boil soba : Boil soba noodles according to the time on the package. 

Drain soba : After boiling, drain in a colander and quickly rinse under cold running water to remove the starch.

Serve : Serve boiled soba in a bowl, pour the soup, and place toppings of your choice.

https://www.youtube.com/watch?v=KbS0WKHfejw

Kake soba is Japanese simple soba noodle soup. If you love Japanese noodles, you might want to try this warm, flavorful soba. Enjoy the variety of toppings with umami rich dashi soup.
Full recipe : https://chefjacooks.com/en/soba-noodle-soup/

あったかいかけそばに何をのせて食べたいですか？シンプルに？それとも具だくさん？トッピングの具材から、自家製めんつゆまで、かけそばの作り方を紹介します。
レシピ：https://chefjacooks.com/kake-soba/

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MUSIC : Mellow Tonin'

#kakesoba#sobanoodlesoup#soba#dashi#japaneserecipe

Kake Soba (Japanese Simple Soba Noodle Soup)  |『お好きな具で』かけそばのレシピ

Sesame Soba Noodle Soup with Shiitake mushrooms, snow peas and tofu. A hearty delicious brothy soup full of healthy veggies and nutrients. Vegan and GF adaptable! #soba #sobanoodlesoup

Ginger Sesame Soba Noodle Soup with Shiitakes & Greens

T ginger- peeled and finely chopped or grated.

chicken stock

¼ cup miso (I prefer white)

½ teaspoon hondashi granules

oz tofu- patted dry, then cut into ¾ inch cubes (or sub chicken)

salt and pepper

4-8 oz shitake mushrooms-

Cups chopped kale, or other greens

oz soba noodles– they make gluten free ones!

scallions-

sriracha sauce–

TOASTED sesame oil —

TOASTED sesame seeds—

Bring 6 cups of stock and the ginger to a boil in a large pot over high heat.

While water is heating, sear the tofu or chicken &#8211; heat oil over medium high heat, in a skillet. When oil is hot, add a generous 4 finger pinch of salt and pepper to the oil. Give a stir. The pepper will smell fragrant. Carefully add the tofu (or chicken), to the hot oil, letting it get golden brown, turning gently with a metal spatula, until golden. You may need to turn the heat down to med. (This simple preparation really enhances the texture and flavor, but to lower the fat, you could add tofu to the soup, without searing it.) Once tofu is brown, blot and set aside. (You can brown the mushrooms the same way, or add them directly to the broth.)

Once stock comes to a simmer, add hondashi and miso, and stir until dissolved. Add kale, mushrooms, vegetables and soba noodles, keeping at a low simmer, with pot uncovered. Stir occasionally. Soba noodles will be cooked in 4-5 minutes and veggies lightly wilted.

Add scallions, and a little squirt of Sriracha, or more to taste. Add a teaspoon of toasted sesame oil. Now taste for salt.  If you don&#8217;t use the sriracha sauce, you may need just a little squeeze of lemon or lime juice.

We love this soup- make it at least once a month!

Excellent!  Did not have sriracha so used Sambol

This is amazing.  Everyone make this please.

How to make essential kake soba (soba noodle soup) with homemade broth.

Kake Soba (New Year’s Eve Soba Noodle Soup)

soba noodles

(2 cups) dashi

milliliters (4 tsp) dark soy sauce

milliliters (4 tsp) light soy sauce

milliliters (3 1/2 tbsp) mirin

milliliters (1 tsp) sake

spring onion shoots (hosonegi) cut into 5cm pieces

Shichimi togarashi (Japanese chili powder) to garnish

Cook the soba noodles according to the packaging.

Add the dashi, dark soy sauce, light soy sauce, mirin and sake to a separate saucepan and bring to a boil.

Once boiling, lower to a simmer and add the spring onion. Allow to simmer for 2-3 minutes.

Divide the cooked soba into serving bowls and pour the broth over the top.

Place the cooked spring onion on top of each bowl.

Sprinkle shichimi (optional) or your choice of additional toppings (see in post).

Toshikoshi Soba is a traditional Japanese noodle dish served on New Years Eve. Made with buckwheat noodles, hot dashi broth and a variety of toppings, this simple soba noodle soup symbolizes cutting off any hardships of the past year and welcoming good luck for the new year. 

Toshikoshi Soba (New Year’s Eve Soba) 年越しそば 

(600 ml) dashi

sake

mirin

tsp sugar

tsp msg

soy sauce

soba

scallions, sliced

tempura

inari (fried tofu)

wakame (seaweed), rehydrated

daikon, grated

kamaboko (fish cakes), sliced

ganmodoki (fried tofu cakes), sliced

togarashi

water (660 milliliters)

water

tbsp (85 ml) mentsuyu

(60 grams) cake flour

tbsp (10 grams) potato starch

salt

ml ice cold sparkling water (or regular water)

vinegar

Add dashi to a pot and bring to a simmer. Add sake, mirin, sugar and msg. Stir to combine. Once simmering, add the soy sauce. Turn off the heat, remove from the stove and set aside.

Cook soba noodles following package directions. Drain and rinse the soba noodles well to remove excess starch. Gently squeeze the soba noodles to remove excess water.

Prepare any toppings you would like to add (see above for options).

Place the pot of soup base back onto the stove over medium high heat. Once simmering, add the soba noodles and let it re-heat for about 20-30 seconds.

Divide the noodles between two bowls and pour the hot soup broth on top. Add your toppings, serve and enjoy!

In a medium pot add kombu and water, and allow it to soak for at least 3 hours.

Turn on heat to medium low and bring to a light simmer, for about 10 minutes.

Skim the surface if needed. Just before boiling, remove the kombu from the pot. Kombu dashi is now ready to be used.

Kombu Dashi:

Add the tsuyu, mirin and water to a medium pot and stir. Heat over medium until just simmering and hot.

Mentsuyu Broth Version

Prepare any vegetables / proteins you are using to make tempura. Root vegetables should be sliced thinly.

Add flour, potato starch and salt to a bowl. Add the mayo (or vinegar) and ice cold water / sparkling water and stir. Do not over mix or it will form gluten, some clumps of flour is okay.

Add oil to a deep fryer or pot, about 2 inches in height. Heat oil to 170 C (340 F). Once heated, dip the vegetables into the batter and carefully add it to the oil to fry. Do not overcrowd or the tempura will drop. Try to keep the temperature as consistent as possible for best results. Fry for about 3-4 minutes. Place onto a wire rack to let excess oil drip off.

Tempura Batter

absolutely stunning recipe!! the broth was sooo good 😍😍😍

This was our first time making this recipe and it was so delicious!

I tripled the recipe as I was making enough to serve myself and my boyfriend who eats a lot and it ended up being a perfect portion.  

When making the broth, I added dried shiitake mushrooms as well as doubling up on dried kombu and dashi powder since I didn’t have MSG on hand.  So even though I went off the path of traditional, I still ended up with a delicious, sweet, umami flavored broth!

This recipe is perfect for those cold winter nights, and I loved it so much I will definitely be making it again!  Thank you so much for sharing!

Woo hoo! I made this recipe with a few adjustments with what we had- tempura sweet potato and zucchini instead of kobocha, soft boiled eggs from a local farm, a little more soy sauce to the broth (we like it salty), and I quick boiled my carrot flowers (cut with a small knife) in dashi water. Light and yummy. Could eat cold or hot!

We’ve officially adopted this as a NYE tradition. Love the layers of meaning and symbolism added to a meal we eat so often. We topped with jammy eggs, corn, bok choy, green onion, and mushrooms. Hubs spiced his up with chili oil, and I added oyster sauce and a splash of ponzu to my bowl before ladling in the broth.

I couldn’t find MSG, but I did find Mushroom &amp; Co Umami seasoning at Trader Joe’s and OOMPH that was a good move.

This is one of my favourite meal now! It’s so perfect, the pumpkin tempura with the tofu and the daikon… Also the soup and soba noodles together will send you straight into noodle heaven! Surprisingly easy and quick to make too! :)

A simple and hearty soba noodle soup with my favorite buckwheat noodles, earthy mushrooms, and bok choy!

BOK CHOY &amp; WILD MUSHROOM SOBA NOODLE SOUP

(9 oz) soba noodles

shiitake, oyster or mushrooms (see notes

cilantro

sesame seeds

red pepper flakes (optional)

Noodles: Cook your soba noodles according to package, rinse under cool water, set aside.

Stir-fry mushrooms

In a wok or medium pan, heat 1 tablespoon dark sesame oil or 1/4 cup water over medium-high heat, add fresh chopped mushrooms and stir fry for 4 &#8211; 5 minutes. Add a little tarmari for a little extra flavor.

Add remaining ingredients

Reduce heat to medium, pour 4 cups of water into the pan, and add the bok choy. Stir in the miso and gently stir to dissolve. Cook over medium to medium-low heat for 10 -15 minutes, or until bok choy is tender, stirring occasionally (don&#8217;t let the soup boil). Add the optional tofu to the soup to warm through.

Assemble: In individual serving bowls, add 1/2 soba noodles and top with 1/2 bok choy, mushrooms. and miso broth over top. Top with cubed scallions, cilantro sprigs and sesame seeds.

Store: Leftovers can be kept in the refrigerator for up to 3 &#8211; 4 days, in a covered container.

I changed the proportions slightly based on what I had on hand, but this was absolutely delicious.

This was delicious. I added a small chunk of ginger as suggested in the tips, edamame &amp; carrots.

This was delicious. I halved the recipe (since there is only one of me :)) and will dig into the other half tomorrow (stored the soba buckwheat noodles separate from the balance). Thank you so very much for a simple yet very tasty recipe. I LOVE it!

This was so delicious! I had to sub cabbage for the boy choy. This was a quick meal after a full day in the clinic which was just what I needed. I did add the Tamari ) Ginger. And kimchi. I always know I can count on the recipes here.

Juicy and meltingly tender pork spare ribs are bathed in the most umami, fragrant pork broth in this delicious Chinese inspired soup. Soba noodles continue the journey into Japan and add a wonderful nutty flavour and soft texture.

Pork Rib Soup with Noodles

2.2 lb pork spare ribs ((1kg))

vegetable oil

scallions ((spring onion) (cut into 4" batons))

celery ((thickly sliced))

ginger

garlic

carrot ((thickly sliced))

tbsp light soy sauce

black peppercorns

star anise

tbsp rice vinegar

oz soba noodles

scallions ((thinly sliced, for garnish))

In a large dutch oven or deep pan, heat the oil until hot and then fry the spare ribs for 2-3 minutes per side until browned. Remove from the pan.

Clean the pan and fill with about 1 litre of water. Bring to a boil and then drop in the ribs. Cook over a rolling boil for 3-4 minutes to draw out the impurities, then drain the water and rinse the spare ribs.

Wipe clean the pan and add another 2 litres of water. Return the ribs to the pan and add the spring onion, celery, ginger, garlic carrot, soy sauces, peppercorns, star anise and vinegar. 

Bring to a simmer then reduce the heat to very low. Cover the pan and cook for 2 1/2 hours, barely simmering. Season with salt to your liking and remove from the heat. Fish out the ginger and star anise.

Cook as many soba noodles as you need for about 7 minutes and then drain. Arrange the noodles in a deep bowl and ladle over some of the soup broth with the vegetables. Add a few spare ribs too then top with a sprinkling of slices scallions.

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