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.
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
Serving: 1servingCalories: 342kcalCarbohydrates: 56gProtein: 18g
This nutritional information is estimated and provided for general reference only.