Hot Soba Noodle Soup
Can you tell we love our noodles in this house? Fat, thin, cold, hot, we don’t discriminate! When making hot soba for lunch for my husband and I, I make this simple broth and incorporate various toppings depending on the mood and availability. Flexible, comforting and fast!
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
4 CUPS WATER
1 (4x4 IN) PIECE DRIED SEAWEED (DASIMA/KOMBU)
1 CUP DRIED BONITO FLAKES
2 TBSP MIRIN
1 TBSP SAKE/COOKING WINE
2 TBSP SOY SAUCE
1 TSP SALT
2 BUNDLES SOBA NOODLES
Instructions
Add water and dried seaweed and bonito in a soup strainer and gently simmer for 10 minutes. I added some mushrooms I had to use, but this is optional.
While waiting, cook soba noodles according to instructions on package. Prep any other toppings you’d like to add.
When the broth is ready, remove the strainer and add mirin, sake, soy sauce, and salt and mix well, then turn off stove.
Divide cooked noodles into a bowl and pour broth over and add toppings. Serve with Ichimi Togarashi.
Process
