A traditional Japanese New Year's Eve dish of soba noodles in a fragrant broth, topped with kamaboko, wakame, and green onion.
Ingredients
- 200 g dried soba noodles (buckwheat)
- 4 slices kamaboko (fish cake)
- 30 ml dried wakame
- 1 piece green onion
- 1 pinch shichimi togarashi (Japanese seven-spice blend)
- 720 ml water (for homemade dashi)
- 10 g kombu (dried seaweed)
- 240 ml katsuobushi (dried bonito flakes)
- 15 ml sake
- 30 ml mirin
- 30 ml light soy sauce (usukuchi)
- 1/4 tsp Diamond Crystal kosher salt
- 560 ml water (for mentsuyu broth)
- 80 ml mentsuyu (concentrated broth base)
- 15 ml mirin
Method
- Prepare a large pot of boiling water for the noodles.
- In a saucepan, combine the prepared dashi (or the water and mentsuyu) with the sake, mirin, soy sauce, and salt. Bring to a simmer, then cover and set aside off the heat.
- Rehydrate the wakame in a little water, squeeze it dry, and set aside. Thinly slice the green onion.
- Remove the kamaboko from its board and cut it into thin slices.
- Cook the soba noodles in the boiling water according to the package directions. Drain, rinse under cold water to remove the starch, then divide between two bowls.
- Pour the hot broth over the noodles. Top with the kamaboko, wakame, and green onion. Sprinkle with shichimi togarashi to taste. Serve immediately.
Nutrition
Per serving
- Energy
- 491.7 kcal
- Protein
- 59.16 g
- Carbohydrate
- 49.73 g
- Fat
- 3.16 g
- Fibre
- 4.03 g
- Calcium
- 78.3 mg
- Iron
- 1.42 mg
- Magnesium
- 89.98 mg