Toshikoshi Soba (Japanese New Year’s Eve Noodle Soup)
Do you want to experience the heart of Japanese tradition? This simple soba noodle soup, known as Toshikoshi Soba, is enjoyed on New Year’s Eve as a meaningful way to celebrate and welcome the new year.
Looking for soba noodle soup recipes? Try my Kake Soba or Vegan Soba Noodle Soup!
Toshikoshi Soba
In Japan, the New Year is a significant family celebration, and one cherished tradition is eating a warm bowl of soba noodles on New Year’s Eve, known as Toshikoshi Soba (年越し蕎麦). The long, thin buckwheat noodles symbolize good health and a long life. We believe that eating these noodles at the end of the year helps “cut off” the misfortune of the past year and brings good luck and fortune to the family in the year ahead.
Recipe Ingredients
You’ll need the following ingredients to make this Toshikoshi Soba recipe:
How To Make Toshikoshi Soba: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Prepare the toppings.
Step 2
Add all the soup ingredients to a pot and bring to a gentle boil over medium heat.
Step 3
Boil soba noodles according to the package instructions.
Step 4
Drain the noodles and quickly rinse under cold water.
Serve the soba noodles in a bowl, then pour the hot noodle soup over them, and add the toppings. If you like a spicy kick, top it with a sprinkle of shichimi togarashi (Japanese spice blend). Enjoy!
Topping Variations
This is the fun part! Various ingredients go well with Toshikoshi soba. I have listed the classic and popular toppings that are easy to prepare.
Planning for the holidays?
Add Japanese recipes
to your menu!
More Noodle Recipes You Will Love
Leave a Rating!
I hope you enjoy this Toshikoshi Soba! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Toshikoshi Soba (Japanese New Year’s Eve Noodle Soup)
Equipment
Ingredients
Instructions
- Prepare the toppings: Place the dried wakame in a small bowl and soak for about 5 minutes, then drain well. Finely chop the scallions and slice the kamaboko fish cake.
- Make the Onsen Tamago: Bring water just before boiling (around 185°F or 85°C), then turn off the heat. Gently place the eggs in the hot water, cover with a lid, and let them sit for 15 to 20 minutes.
- Make the Noodle Soup: In a saucepan, combine the water, dashi powder, mirin, soy sauce, and salt. Bring to a gentle boil over medium heat.
- Cook the Soba Noodles: In a separate pot, cook the soba noodles in boiling water according to the package instructions. Stir occasionally with chopsticks to prevent sticking. Drain the noodles and quickly rinse under cold running water.
- Assemble and Serve: Place the drained noodles in serving bowls, pour the hot soup over them, and add your toppings. Serve immediately and enjoy!
Notes
- Rinse After Cooking: After boiling the noodles, drain and rinse them quickly under cold running water. This stops the cooking process and tightens the noodles, preventing them from becoming soft or mushy.
- Stir Occasionally: To keep the noodles from sticking to the bottom of the pot, gently stir them with chopsticks from time to time while cooking.
- Adjust the Soup Seasoning: If the noodle soup tastes too salty, dilute it with a small amount of water. If it’s too mild, add a little soy sauce or salt to tweak the flavor.
- Make the broth ahead: Prepare the dashi broth in advance and reheat gently before serving.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!