From Makiko Ito, via the Japan Times. I'm made this soup and really enjoyed it. There's just something comforting about a hot bowl of noodle soup! The original recipe calls for negi and yuzu, which I can't get, so I've replaced them with green onion and lemon.
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- 1To make dashi stock, soak the konbu in the water for 20 minutes, then bring the water to a boil, add the bonito flakes and turn the heat off. Let it steep for a few minutes, then strain through a fine sieve or tea strainer, returning the liquid to the cooking pan.
- 2Add the soy sauce, mirin and sugar and bring to a boil. Take off the heat, and set aside.
- 3Bring another pot of water to a boil. Add the soba noodles and lower the heat to a simmer.
- 4Cook the noodles until done, then drain and rinse thoroughly under running water, rubbing the noodles gently with your hands to remove any starchiness from the surface.
- 5Cut the kamaboko into 1/2-cm slices. Chop the green onion finely. Take two small pieces of peel off the lemon with a paring knife.
- 6Heat up the dashi and add the rinsed noodles. Cook just until the noodles are heated through. Taste the soup and add a bit more soy sauce or water if needed. Divide into two bowls and add the kamaboko, green onion and lemon peel on top. Serve immediately, with shichimi togarashi sprinkled on top if desired.
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Nutritional Facts for Toshikoshi Soba
Serving Size: 1 (455 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 315.7
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 2198.6 mg
- Total Carbohydrate 69.1 g
- Dietary Fiber 1.2 g
- Sugars 5.6 g
- Protein 14.8 g
The following items or measurements are not included: