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Toshikoshi Soba

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes (plus soaking time)
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: serves 2
  • Category: Main
  • Cuisine: Japanese

Ingredients

Scale

Ingredients:

  • 7 oz dried soba noodles (buckwheat noodles)

 

For Soup Broth:

  • 3 cups water
  • 1 piece dried kombu kelp (4 inch x 4 inch piece, about the size of your hand)
  • 1 cup katsuobushi (dried bonito flakes)
  • 1 Tablespoon sake
  • 3 Tablespoon mirin 
  • 3 Tablespoon soy sauce 
  • ¼ teaspoon sea salt
  • ½ teaspoon sugar 

Garnish:

2 scallions

Additional Toppings (all are optional):

  • 2 teaspoons dried wakame seaweed
  • 2 eggs
  • 1 Tablespoon white vinegar (to poach eggs)
  • 2 pieces of canned seasoned fried tofu
  • shichimi togarashi (Japanese seven spice chili blend)

Instructions

  1. Soak the kombu in 3 cups of water for at least 1 hour or up to overnight if possible.
  2. Add the kombu and kombu water in a medium saucepan. Slowly bring it to a simmer over medium heat.
  3. Add the katsuobushi and stir. Then turn off the heat and let the katsuobushi steep for about 20 minutes (it will sink to the bottom of the pan).
  4. Drain the stock into another saucepan, pressing down on the katsuobushi to extract all of the stock. Either discard the katsuobushi or find another use, such as serving it to your pets (my dog mina loves it sprinkled on her food).
  5. Add the sake, mirin, soy sauce, sugar, and salt to the stock. Bring it to a simmer over high heat and then set aside covered with a lid until ready to use.

Prepare the toppings:

  1. Rehydrate wakame seaweed in ½ cup of water for 10 minutes. Then squeeze the water out and set aside.
  2. Thinly slice the green onion and set aside.
  3. Bring 2 cups of water to a boil over high heat in a small saucepan. Crack the eggs into 2 separate small bowls. Lower the heat to medium, add the vinegar, and stir the water with a spoon. Then as the water is moving, pour the egg gently into the saucepan. Stir the water gently for a couple seconds to keep the egg from touching the bottom of the pan. Simmer for 2-3 minutes, depending on how you like your egg done. Scoop the eggs out with a slotted spoon. Repeat with the other egg and set aside. 
  4. In a pot of boiling water, cook soba noodles according to the package instructions. 
  5. Drain the soba noodles and rinse them under running water to get rid of the excess starch. Transfer the noodles to individual bowls.
  6. Bring the broth to a simmer over high heat. Pour the broth over the soba noodles and top with egg, wakame seaweed, seasoned fried bean curd, and green onions. 
  7. Serve toshikoshi soba hot with shichimi pepper blend on the side.

Notes

*I often make a quick and easy stock without going through the hassle of making one from scratch. (This may also be helpful if you don’t have any katsuobushi or kombu on hand). Instead of using the katsuobushi and the kelp, add 2 teaspoons of dashi powder to a saucepan along with the water, soy sauce, sake, mirin, and salt. Bring to a simmer, set aside, and then proceed with the rest of the recipe.

*You can also purchase ready made concentrated soup stock called Mentsuyu (or Tsuyu) in most Asian stores. The dilution ratio is on the package instructions. Dilute it with water and bring to a simmer to use.

Keywords: holiday, new years, noodles, soba, japanese