How do I make toshikoshi soba gluten-free?

Use 100% buckwheat soba noodles , hon mirin instead of aji mirin (which can contain wheat), gluten-free soy sauce or liquid amino, and real crab instead of fishcakes.

Can I make a vegan version of toshikoshi soba?

Yes you can. Skip the eggs and fishcakes and use shiitake mushrooms and firm tofu. Use vegan dashi instead of bonito fish based dashi.

Can I make toshikoshi soba ahead of time?

You can make the broth in advance and chop the toppings, but save cooking the noodles until the day you are serving the dish, for best texture.

Is toshikoshi soba ever served cold?

Toshikoshi soba is traditionally served hot because of the colder temperature in December.

Toshikoshi Soba (New Year Soba)

Name: Toshikoshi Soba (New Year Soba)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 large eggs; 6 ounces dry soba noodles; 2 tablespoons chopped scallions; 4 to 6 slices naruto fish cakes or other fish cakes; 2 teaspoons dry wakame seaweed; 3 cups water; 4 tablespoons soy sauce, add more if needed; 3 teaspoons dashi powder; 2 tablespoons sake; 2 tablespoons mirin

Description

Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve.

Ingredients

Scale

2 large eggs
6 ounces dry soba noodles
2 tablespoons chopped scallions
4 to 6 slices naruto fish cakes or other fish cakes
2 teaspoons dry wakame seaweed

Broth (tsuyu)

3 cups water
4 tablespoons soy sauce, add more if needed
3 teaspoons dashi powder
2 tablespoons sake
2 tablespoons mirin

Cook Mode Prevent your screen from going dark

Instructions

Medium boil the eggs using an egg cooker, or place the eggs in a small pot and fill it with cold water, to just above the tops of the eggs. Bring the water to a boil and turn the heat off. Cover with a lid and let sit for 6 minutes. Drain and transfer the eggs to an ice bath. Leave for 5 minutes before peeling them. Set the peeled eggs aside.
Add all the ingredients for the broth in a small pot and bring to a boil. Lower the heat to low, cover with a lid, and simmer for 10 minutes.
Bring a separate pot of water to boil and cook the soba noodles according to the directions on the package.
Drain the noodles and divide them among two serving bowls. Add the broth and top with eggs, scallions, fish cakes, and wakame. Serve immediately.

Notes

Prepping ahead of time: You can make the broth and keep it refrigerated until it’s time to use it. Chopping all the toppings ahead of time and storing them in the fridge in separate containers is also a big time saver.

Nutrition

Serving Size: 1 bowl
Calories: 468
Sugar: 12.7g
Sodium: 2252.5mg
Fat: 5.6g
Saturated Fat: 1.7g
Unsaturated Fat: 1.2g
Trans Fat: 0
Carbohydrates: 82.4g
Fiber: 0.3g
Protein: 22.6g
Cholesterol: 186.3mg