Home Healthy Recipes Best Soba Noodles Recipe – How To Make Soba Noodles

Best Soba Noodles Recipe – How To Make Soba Noodles

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soba noodle soup

Lena Abraham

Earthy soba noodles ground this delicate soup made with a light and flavorful awase dashi (AKA Japanese seafood stock) and flaky cod. It’s sophisticated enough for a dinner party, easy enough for a weeknight, and gentle enough to soothe a stomach ache or persistent cold.   

What are soba noodles?

Soba noodles are thin Japanese noodles made of buckwheat flour. Often eaten cold with a dipping sauce in warmer months, and hot in soup in the winter, soba is made with many regional variations throughout the country. It is customary to vigorously slurp soba, so don’t hold back if you want to enjoy them the traditional way! Read more about how and why slurping is superior from a proprietor of one of Tokyo’s oldest soba shops here. 

How should I top my soup?

In our opinion, lots of thinly sliced scallions are a must for this soup, adding some brightness and a pleasant crunch. Briny, slightly sweet wakame seaweed is another great addition; it’s often sold dried and hydrates in minutes when soaked in cold water. If you’re looking for a kick of peppery heat, add a small scoop of freshly grated raw daikon as well.

Other common soba soup toppings include fish cakes (kamaboko), fried tofu (aburaage), boiled spinach, pieces of fried tempura batter (agedama), or a slow-cooked egg (onsen tamago). Experiment with your favorite toppings and let us know what you like in the comment section below!

How should I store and reheat my leftovers?

Store leftover broth and fish in one airtight container and soba noodles in another. Both will keep for up to 3 days in the refrigerator. 

To reheat, transfer noodles and fish to a serving bowl, then reheat the broth and mushrooms in a small pot or microwave. Pour hot broth over noodles and fish, garnish, and serve! (Heating the broth separately is best to avoid overcooking the noodles and fish.)

Made this? Let us know how it went in the comment section below!

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Yields:

4

Prep Time:

0

hours

10

mins

Total Time:

0

hours

50

mins

For soup:

1


piece kombu, broken or cut into quarters

1
tbsp.

low-sodium soy sauce, plus more if necessary

1
tbsp.

neutral oil, such as canola or grapeseed

4
oz.

shiitake mushrooms, sliced into ¼” pieces

1
lb.

cod, cut into 4 equally-sized pieces

For topping:

Wakame seaweed, hydrated if dried

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  1. Make dashi: In a medium pot over medium-low heat, combine water and kombu. Slowly warm mixture until it is almost boiling, about 10 minutes. Skim any bubbles that float to the surface and discard.
  2. Remove kombu from pot and discard, or save for future use. Add bonito flakes to pot and bring mixture back to a boil. Reduce to a simmer and cook 30 seconds, then remove pot from heat. Let mixture sit for 10 minutes, until the bonito flakes sink to the bottom of the pot. Strain mixture through a fine mesh strainer into a bowl or large measuring cup, then stir in soy sauce.
  3. Prepare soba noodles according to package instructions, then rinse with cold water, drain well, and divide into serving bowls.
  4. In a medium pot, heat oil over medium heat. Add mushrooms and let cook, undisturbed, until undersides are golden, 3 to 4 minutes. Stir and continue cooking until mushrooms are tender and have lost most of their moisture, about 3 minutes more.
  5. Add dashi to pot with mushrooms, cover, and bring to a simmer. Lower cod pieces into broth cover with a lid, and simmer until fish is opaque and cooked through, about 3 minutes. (It should easily flake with pressure from a fork.)
  6. Add a piece of fish to each serving bowl. Taste broth and season with more soy sauce if necessary, then divide between bowls. Top with preferred garnishes.

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