Okinawa Soba With Stir Fried Vegetables

READY IN: 35mins


  • 200
  • 13
    piece carrot
  • 50
    g garlic chives
  • 100
    g deep fried tofu (atsuage)
  • 100
    g braised pork (see Okinawa soba for the recipe)
  • 1
    tablespoon vegetable oil
  • 1 12
    cups pork stock
  • 2 12
    dashi stock
  • 1
    tablespoon soy sauce
  • 1
    tablespoon awamori
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 200
    g okinawa soba noodles


  • Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips.
  • Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips.
  • Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil.
  • Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes.
  • Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat.
  • Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba.
  • Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process.
  • Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.