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Soba Noodle Soup

Created by: Howcan Team

Ingredients

8 oz soba noodles
6 cups vegetable or chicken broth
1 cup sliced shiitake mushrooms
1 cup sliced carrots
1 cup sliced green onions
1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon grated ginger
1 tablespoon sesame oil
1 teaspoon chili flakes
Salt and pepper to taste

Instructions

In a large pot, bring the broth to a boil.
Add the sliced shiitake mushrooms, carrots, and green onions to the pot.
Reduce the heat and let the vegetables simmer for 5 minutes.
In a separate pot, cook the soba noodles according to the package instructions. Drain and set aside.
Add the soy sauce, mirin, grated ginger, sesame oil, and chili flakes to the vegetable broth. Season with salt and pepper to taste.
Divide the cooked soba noodles into serving bowls.
Ladle the hot vegetable broth over the noodles.
Garnish with additional sliced green onions and serve hot.

Soba, a traditional Japanese noodle made from buckwheat flour, has a rich history dating back to the Edo period. It originated in the mountainous regions of Japan, where buckwheat thrived. Soba gained popularity as a staple food due to its nutritional value and versatility. Today, it is enjoyed throughout Japan and worldwide. Chefs like Shuichi Kotani, known for his mastery in crafting delicate soba noodles, have elevated the dish to an art form. In Tokyo, renowned restaurants such as Sarashina Horii and Yabu Soba serve exceptional handmade soba. The key to perfect soba lies in the quality of buckwheat flour and the skillful technique of kneading and cutting the noodles.

30 min

350 calories

Instructions

In a large pot, bring the broth to a boil.
Add the sliced shiitake mushrooms, carrots, and green onions to the pot.
Reduce the heat and let the vegetables simmer for 5 minutes.
In a separate pot, cook the soba noodles according to the package instructions. Drain and set aside.
Add the soy sauce, mirin, grated ginger, sesame oil, and chili flakes to the vegetable broth. Season with salt and pepper to taste.
Divide the cooked soba noodles into serving bowls.
Ladle the hot vegetable broth over the noodles.
Garnish with additional sliced green onions and serve hot.