Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Toshikoshi Soba Recipe
    Lost? Site Map

    Toshikoshi Soba

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    IngridH's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      To 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.
    2. 2
      Add the soy sauce, mirin and sugar and bring to a boil. Take off the heat, and set aside.
    3. 3
      Bring another pot of water to a boil. Add the soba noodles and lower the heat to a simmer.
    4. 4
      Cook 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.
    5. 5
      Cut 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.
    6. 6
      Heat 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.

    Ratings & Reviews:


    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:


    bonito flakes


    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes