Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 477kcal 23%
Fat 3g 4%
Saturated Fat 1g 5%
Carbohydrates 95g 31%
Fiber 10g 40%
Sugar 6g 12%
Protein 17g 34%
Cholesterol 0mg 0%
Sodium 1,565mg 65%

Percent Daily Values are based on a 2,000 calorie diet.

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Soba Noodle Soup

Name: Soba Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: For the Soba Broth (from scratch):; 3 cups water; 1 piece kombu (dried kelp) (10 g, 4 x 4 inches, 10 x 10 cm per piece); 1 cup katsuobushi (dried bonito flakes) (skip for vegetarian/vegan and use Vegan Dashi instead); 1 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; For the Toppings (optional):; 2 pieces frozen shrimp tempura (skip for vegetarian/vegan); 4 slices kamaboko (fish cake) (skip for vegetarian/vegan); 1 green onion/scallion (or use the white part of Tokyo negi); 2 oz komatsuna (small bunch; or use spinach); shichimi togarashi (Japanese seven spice) (for a spicy kick); For the Noodles:; 7 oz dried soba noodles (buckwheat noodles); For the Quick Soba Broth (with concentrated mentsuyu; optional):; 2⅓ cups water; ⅓ cup mentsuyu (concentrated noodle soup base) (use the dilution ratio indicated on your mentsuyu bottle; I use a 1:7 ratio for noodle broth); 1 Tbsp mirin

Prep 15m

Cook 30m

Total 45m

This Soba Noodle Soup is a comforting and flavorful dish made with a homemade Soba Broth. Topped with shrimp tempura, kamaboko, green onions, and komatsuna, this dish is a warm and satisfying meal. The quick Soba Broth option is also provided for a simple and convenient alternative.