This Soba Noodle Soup is warm and comforting, perfect for a chilly day! The buckwheat noodles are packed with flavor, and the broth is rich and hearty.
Who doesn’t love slurping up noodles? I always feel like a noodle ninja when I eat it! It’s easy to make, and you can add your favorite veggies for extra fun. 🍜
Ingredients & Substitutions
Soba Noodles: These buckwheat noodles provide a unique nuttiness. If you can’t find them, you can substitute with whole wheat spaghetti or rice noodles, though the flavor and texture will differ slightly.
Dashi Broth: Traditional dashi is made from bonito flakes and seaweed, but you can quickly make it using instant dashi powder. A vegetarian option is to use a kombu (seaweed) based broth for a lighter taste.
Soy Sauce: For a gluten-free version, use tamari or coconut aminos. Personal preference is low-sodium soy to control saltiness.
Mirin: This sweet rice wine adds depth to the broth. If you don’t have it, try using a splash of rice vinegar with a bit of sugar for a similar flavor.
How Do I Get the Perfect Soft Boiled Egg?
Soft boiled eggs are a delicious addition to this dish, and getting the right texture can be tricky. Here’s how to achieve it:
- Start with room temperature eggs for even cooking.
- Boil water in a pot and gently add eggs using a spoon.
- Cook for 6-7 minutes for a creamy yolk, then plunge eggs into ice water immediately.
- This stops the cooking process and makes peeling easier.
Don’t be afraid to experiment with cooking times to find your ideal yolk consistency!
What’s the Best Way to Garnish My Soba Noodle Soup?
Garnishing adds freshness and flavor! Here are some ideas:
- Green Onions: Their mild bite complements the broth beautifully.
- Nori: Seaweed adds a nice umami kick. Cut into strips for easy eating.
- Sesame Seeds: These bring a toasty flavor and nice crunch that enhances everything.
- Chili Threads: For a bit of heat, add thin chili threads or slices. They also look great!
Feel free to mix and match based on your taste preferences. Happy cooking!
How to Make Soba Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 200g dried soba noodles
- 4 cups dashi broth (can use instant dashi powder as a substitute)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 2 green onions, thinly sliced
- 2 sheets nori (seaweed), cut into halves or thirds
- 2 soft boiled eggs
- 1 tsp toasted sesame seeds
- Optional garnish: thin chili threads (ito togarashi) or thinly sliced red chili
- Optional: grated ginger or minced garlic (for extra depth)
How Much Time Will You Need?
This comforting Soba Noodle Soup takes about 15 minutes of prep time and 10-15 minutes of cooking time. In about 30 minutes, you’ll have a delicious bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Soba Noodles:
Start by boiling water in a pot. Once the water is boiling, add the soba noodles and cook them according to the package instructions, usually about 4-5 minutes. When done, drain them and rinse under cold water to stop the cooking process and remove excess starch. Set the noodles aside to use later.
2. Prepare the Dashi Broth:
In another pot, prepare your dashi broth. If using instant dashi powder, dissolve it in 4 cups of hot water following the package instructions. If making from scratch, simmer your bonito flakes and kombu (seaweed) for a more traditional flavor.
3. Season the Broth:
Add the soy sauce, mirin, and sugar to the dashi broth in the pot. Gently bring it to a simmer over medium heat. Taste the broth and adjust the seasoning if necessary—it should be savory with a hint of sweetness.
4. Soft Boil the Eggs:
As the broth simmers, prepare the soft boiled eggs. Place cold eggs in a pot of boiling water and cook them for about 6-7 minutes. As soon as the time is up, transfer the eggs to a bowl of ice water. This will stop the cooking process and make peeling easier.
5. Assemble the Soup:
Divide the cooked soba noodles into two bowls. Carefully ladle the hot broth over the noodles, making sure to cover them well.
6. Add Toppings:
Garnish each bowl with sliced green onions, half or a third of a nori sheet, and one soft boiled egg cut in half. Sprinkle toasted sesame seeds over the top for an added crunch.
7. Final Touches:
If you like a little spice, add some thin chili threads or slices on top for color and a slight kick. Optionally, you can have some grated ginger or minced garlic on the side to enhance the flavor further.
8. Serve and Enjoy:
Serve the soba noodle soup immediately while hot. Enjoy this warming, savory, and satisfying dish!
With its clear broth, earthy soba noodles, and the richness of soft-boiled eggs and seaweed, this Soba Noodle Soup is the perfect comfort food for any occasion!
Can I Use Other Types of Noodles?
Yes! While soba noodles are traditional, you can substitute them with whole wheat spaghetti or rice noodles if needed. Just keep in mind that the flavor and texture may vary slightly from the original recipe.
How Do I Store Leftover Soba Noodle Soup?
Store any leftover soup in an airtight container in the fridge for up to 2 days. Keep the noodles separate from the broth to prevent them from getting mushy. Reheat gently on the stove or in the microwave, adding a bit of water if necessary to bring back some moisture.
Can I Prep This Soup in Advance?
Absolutely! You can make the dashi broth and cook the soba noodles ahead of time. Just assemble the soup when you’re ready to eat. You can also prep the soft-boiled eggs in advance; they can be stored in the fridge for up to 3 days.
What Can I Add for Extra Flavor?
If you’d like to enhance the flavor, consider adding grated ginger, minced garlic, or a splash of chili oil. These ingredients can provide additional warmth and depth to your broth and noodles!
