Description
Toshikoshi soba is a traditional Japanese soba noodle dish served with a hot tsuyu broth and various toppings on New Year’s Eve.Â
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
- For the broth
- 3 cups water
- 6 tablespoons soy sauce
- 3 teaspoons dashi powder
- 3 tablespoons sake
- 3 tablespoons mirin
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:
- Make the broth and keep it refrigerated until it’s time to use it.
- Cook the soba noodles, drain, and rinse them under cold water. Transfer to an airtight storage container and refrigerate.
- Chop all the toppings and store them in the fridge in separate storage containers.
When you are ready to make the soba, warm up the broth in a pot over medium heat. Rinse the soba noodles under hot water and drain well. Divide them among two bowls, pour the broth over the noodles and add the toppings. Serve.
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
