It is a norm to celebrate and welcome the New Year with a feast with family and friends. In some cultures, the dinner table is filled with traditional foods that will bring happiness, abundance, good luck and good health in the coming New Year. Eating noodles for longevity is one tradition that is passed down from one generation to the next. In the Philippines, pancit is the dish of choice while in Japan, they eat soba noodle soup.
Soba noodle soup is a traditional Japanese soup which can be served either hot or cold. This recipe consists of soba noodles in hot dashi broth flavored with sake, mirin and soy sauce, and enriched with garlic, ginger, green onions and button mushrooms. It is simply topped with roasted seaweed flakes and green onions. The result is a warm and flavorful noodle soup that can be enjoyed throughout the year.
- Olive oil – is used to cook the aromatics and mushrooms
- Button mushrooms – add umami flavor to the soup
- Aromatics: garlic, ginger and green onions – add flavor and aroma to the soba noodle soup
- Soba noodles – main star of this soup recipe
- Soup broth: dashi, sake, mirin, soy sauce – is used as a soup base for this recipe
- Toppings: roasted seaweed flakes, sliced green onions and shichimi togarachi – add extra flavor, texture and appeal to the soup.
HOW TO MAKE SOBA NOODLE SOUP:
To make this soba noodle soup recipe, first make the soup broth by boiling the dashi with sake, mirin and soy sauce. Next, cook the aromatics and button mushrooms in olive oil. Add the soup broth and bring it to a boil. Cover and set aside. Next, cook the soba noodles according to the package instruction. Quickly rinse the noodles in cold water and then drain. Lastly, assemble the soup by dividing the soba noodles into individual bowl. Ladle the hot soup over the noodles, top with the roasted seaweed flakes and green onions, and sprinkle with the shichimi togarachi, if using.
- Fresh soba noodles was used in this soba noodle soup recipe. Dried soba noodles may also be used.
- You can used any toppings you desire. Other popular toppings are: kamaboko (Japanese fish cake), shrimp tempura, medium-boiled egg, fried tofu
Soba Noodle Soup
- 2 tbsp olive oil
- 8 oz button mushrooms sliced
- 6 cloves garlic minced
- 1 1-inch knob ginger peeled and grated
- 2 green onions sliced
- 1 lb fresh soba noodles buckwheat noodles
For soup broth:
- 6 cups dashi
- 2 tbsp sake
- 4 tbsp mirin
- 4 tbsp soy sauce
- Roasted seaweed flakes
- 2 green onion thinly sliced
- Shichimi togarachi Japanese seven-spice mixture, optional
- To make soup broth: In a medium stockpot, combine the dashi, sake, mirin and soy sauce. Bring to a boil. Remove from the heat, cover and set aside.
- Heat the oil in a stockpot over medium heat. Add the sliced mushrooms and sauté until soft. Add the garlic, ginger and green onions; cook for 1 minute or until fragrant. Stir in the soup broth and bring to a boil. Remove from the heat, cover and set aside.
- To cook soba noodles: In a pot of boiling water, cook the soba noodles according to package instruction. Rinse under cold running water and then drain.
- To serve: Divide the noodles among four individual bowls. Pour hot soup over the soba noodles. Top with roasted seaweed flakes and green onion. Sprinkle with shichimi togarachi, if desired.