This Soba Noodle Soup is warm and comforting, featuring thin buckwheat noodles in a rich broth. It’s packed with fresh veggies and can be topped with tofu or eggs for extra yum!
There’s something soothing about slurping up those noodles. I love adding a sprinkle of sesame seeds on top—they just make everything feel a bit fancier! 🍜
Key Ingredients & Substitutions
Dashi Broth: This broth is a star in Japanese cooking, bringing loads of umami flavor. If it’s hard to find, vegetable broth works well, or you can make your own with kombu (dried kelp) and bonito flakes.
Soba Noodles: These buckwheat noodles are both tasty and nutritious. If you can’t find them, any thin noodle like udon or rice noodles can be a great alternative, keeping the dish similar in spirit.
Mirin: This sweet rice wine adds depth to your soup. If you don’t have mirin, a mix of sugar and water, or rice vinegar mixed with a bit of sugar, can mimic its flavor.
Wakame Seaweed: This adds a nice depth and a unique texture. If you’re not a fan, just leave it out, or try fresh spinach or kale instead for a green touch.
How Do I Prepare the Perfect Soba Noodles?
Cooking soba noodles can be tricky since they can turn mushy if overcooked. Here’s how to get them just right:
- Bring a big pot of water to a rolling boil and add the noodles.
- Follow the package instructions, usually cooking for about 4-5 minutes. Stir gently to prevent sticking.
- Once they’re firm but cooked through, drain them and give them a rinse under cold water. This stops the cooking process.
- If you want to warm them up again for serving, a quick dip in hot water does the trick!
How to Make Soba Noodle Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups dashi broth (you can use vegetable broth or make your own with kombu and bonito flakes)
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
For the Noodles and Toppings:
- 200 g soba noodles (buckwheat noodles)
- 2 soft-boiled eggs, halved
- 2 sheets nori (seaweed), cut into strips
- 2 green onions, thinly sliced
- 2 tbsp dried wakame seaweed, rehydrated (optional)
- 1 tbsp toasted sesame seeds or black sesame seeds
- 1 tbsp katsuobushi (bonito flakes) for garnish (optional)
- 1 tsp vegetable oil (if adding sautéed vegetables)
How Much Time Will You Need?
This Soba Noodle Soup takes about 15 minutes for preparation and around 5 minutes for cooking, so in total, you should set aside about 20 minutes to whip up this delicious dish!
Step-by-Step Instructions:
1. Preparing the Dashi Broth:
If you’re using instant dashi powder, simply dissolve it in 4 cups of hot water following the package instructions. If you prefer to make your broth from scratch, soak a piece of kombu in water, bring it to a gentle simmer, then remove the kombu. Add bonito flakes to the hot water, simmer briefly, and strain out the solids. Your broth is ready!
2. Flavoring the Broth:
Add the soy sauce and mirin to your prepared dashi broth. Keep it on low heat to stay warm, but don’t let it boil. The flavors will blend nicely!
3. Cooking the Soba Noodles:
In a separate pot, bring plenty of water to a boil. Add the soba noodles and cook them according to the package instructions, usually around 4-5 minutes. When they’re al dente, drain the noodles and rinse them under cold water to remove extra starch.
4. Optional Noodle Reheating:
If you’d like your noodles warm when serving, quickly dip them back into hot water for a few seconds, then drain again.
5. Assembling the Soup:
Take your serving bowls and arrange the cooked soba noodles in each bowl as a base. Pour the hot broth over the noodles to fill the bowls generously.
6. Adding the Toppings:
Garnish each bowl with halved soft-boiled eggs, sliced green onions, rehydrated wakame seaweed (if using), and strips of nori. Finish off with a sprinkle of sesame seeds and katsuobushi for extra flavor.
7. Ready to Serve:
Serve your Soba Noodle Soup immediately while it’s hot. Use chopsticks to enjoy those delicious noodles and a spoon for sipping up the flavorful broth!
Enjoy your savory and comforting Soba Noodle Soup!
Can I Use Regular Noodles Instead of Soba?
Yes, you can substitute with regular wheat or rice noodles if you can’t find soba. Just be mindful of their cooking times, as they may vary from soba noodles.
What If I Don’t Have Dashi Broth?
No problem! Vegetable broth is a great alternative. You can also make a quick homemade dashi by simmering kombu and bonito flakes in water, or simply use water with a splash of soy sauce for flavor.
How Long Can I Store Leftover Soba Noodle Soup?
Store any leftovers in an airtight container in the fridge for up to 2 days. The noodles may absorb some of the broth, so you can add a little water or broth when reheating to loosen it up.
Can I Make This Soup Vegan?
Absolutely! To keep it vegan, simply use vegetable broth and skip the soft-boiled eggs and katsuobushi. You can enhance flavors with additional vegetables or tofu instead!