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:

Equipment:

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:

covered percent of daily need

 

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