This Soba Noodle Soup is a warm hug in a bowl! Made with hearty buckwheat noodles, fresh veggies, and a flavorful broth, it’s simple yet oh-so-tasty.
Whenever I make this soup, it feels like I’m treating myself to a cozy night in. Plus, it comes together quickly, making it a perfect weeknight option!
Key Ingredients & Substitutions
Dashi Stock: Dashi is the heart of this soup! You can use instant dashi powder for convenience or make your own with kombu and bonito flakes. If you’re vegetarian or vegan, consider using shiitake mushroom stock instead for a flavorful alternative.
Soba Noodles: These noodles add a unique texture and flavor. If you can’t find soba, whole wheat spaghetti or rice noodles can work in a pinch, but the taste will differ slightly. I prefer sticking with buckwheat for that authentic taste!
Wakame Seaweed: This adds a wonderful umami flavor to the soup. You can substitute with fresh spinach or any dark leafy green if needed. Just remember to adjust the cooking time accordingly to keep them fresh.
Mirin: This sweet rice wine gives a nice depth to the broth. If you don’t have it, a mix of rice vinegar and a little sugar can mimic its sweetness. However, the flavor will be a bit different.
How Do I Perfectly Cook Soba Noodles Without Them Sticking Together?
Cooking soba noodles can be tricky, but with these steps, you’ll nail it every time! First, always boil water in a large pot—this helps the noodles cook evenly. Once the water is boiling, add the soba noodles and stir them gently at first, ensuring they don’t stick together. Here’s how to cook them well:
- Cook the noodles for about 4-5 minutes or until they are just tender but still firm (al dente).
- Drain the noodles and immediately rinse them under cold water. This stops the cooking process and washes away the starchy coating that can cause sticking.
- Keep the rinsed noodles in a little bit of cold water until you’re ready to use them to prevent them from drying out.
Following this method guarantees that your soba noodles will have that lovely texture and won’t clump up in your delicious broth!
Soba Noodle Soup
Ingredients
- For the Soup:
- 4 cups dashi stock (Japanese soup stock)
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sake (optional)
- For the Noodles:
- 200g soba noodles (buckwheat noodles)
- For Garnishing:
- 1/4 cup chopped green onions (scallions)
- 1/2 cup wakame seaweed (rehydrated if dried)
- 1/2 cup grated daikon radish or tempura bits (tenkasu) for texture
- 2 sheets nori (seaweed), cut into pieces
- Optional: sprinkled shichimi togarashi (Japanese chili pepper mix) for garnish
Time Needed
This delicious Soba Noodle Soup will take you around 15 minutes to prepare and cook. In just a short time, you’ll have a warm, comforting bowl ready to enjoy!
Instructions
1. Make the Dashi Stock:
Start by preparing your dashi stock. You can either make it from scratch using kombu (a type of seaweed) and bonito flakes (dried fish flakes), or for ease, dissolve instant dashi powder in water according to the package instructions until you have 4 cups ready.
2. Prepare the Broth:
In a pot, combine the dashi stock with soy sauce, mirin, and sake (if you’re using it). Heat the broth over medium heat and bring it to a gentle simmer. Taste it and adjust the seasonings as you like. The flavors should be savory yet balanced!
3. Cook the Soba Noodles:
In a separate pot, boil water and add the soba noodles. Cook them according to the package instructions, usually about 4-5 minutes, until they are just tender but still have a slight bite (al dente). Once cooked, drain the noodles and rinse them under cold water to remove excess starch. This prevents them from becoming sticky.
4. Assemble the Soup:
To serve, divide the cooked soba noodles among bowls. Carefully pour the hot broth over the noodles, making sure they’re nicely submerged in the savory liquid.
5. Add Your Garnishes:
Top each bowl with chopped green onions, rehydrated wakame seaweed, and a sprinkle of grated daikon or crunchy tempura bits for some texture. Don’t forget the nori pieces for added flavor!
6. Final Touch:
If you like a little kick, sprinkle some shichimi togarashi on top for an extra special touch. It adds a lovely heat and depth.
7. Serve and Enjoy:
Enjoy your Soba Noodle Soup immediately while it’s hot! Grab some chopsticks and dig in, relishing the comforting flavors of this traditional dish. You’ve made a beautiful bowl of warmth!
Can I Use Different Noodles Instead of Soba?
Yes, while soba noodles are traditional, you can substitute them with whole wheat spaghetti or rice noodles if needed. Just keep in mind that the flavor and texture will differ a bit!
How Long Can I Store Leftover Soba Noodle Soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to store the noodles and broth separately to prevent the noodles from becoming mushy.
What’s the Best Way to Reheat Leftover Soup?
Reheat the soup gently on the stove over low heat, adding a splash of water or broth if it thickens too much. Avoid reheating in the microwave, as it may cause the noodles to become overly soft.
Can I Make This Soup Vegan?
Absolutely! Simply use vegetable dashi or omit the dashi altogether and use a flavorful vegetable broth. Replace the mirin with a splash of rice vinegar and a little sugar for sweetness if needed!
