Soba Noodle Soup
Ingredients
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- 8 cups water
- 1/2 ounces kombu (dried kelp)
- 1 ounces katsuobushi (bonito flakes)
- 1/2 cups soy sauce
- 1/2 cups mirin
- 1 teaspoons sugar
- 12 ounces dried soba noodles
- 4 whole scallions – thinly sliced
Instructions
1. Thinly slice the scallions and set aside.
2. Combine the water and kombu in a medium pot and let soak 10 minutes. Set over medium heat and warm until small bubbles form around the edges and steam rises, 8–10 minutes; do not boil.
3. Remove the kombu. Add the katsuobushi, bring just to a simmer, then turn off the heat and let steep 5 minutes. Strain through a fine-mesh sieve or cheesecloth into a clean pot to make dashi.
4. To the hot dashi, add the soy sauce, mirin, and sugar. Bring to a gentle simmer and cook 2–3 minutes until the sugar dissolves. Keep the broth hot over low heat.
5. Bring a large pot of water to a rolling boil. Add the dried soba noodles, stir to separate, and cook 4–6 minutes (or per package) until tender with a little bite. Drain and rinse under cold running water, gently rubbing the noodles to remove excess starch; drain well.
6. Divide the well-drained soba among 4 warm bowls. Ladle hot broth over the noodles (about 1.5 cups per bowl). Top with the sliced scallions and serve immediately.
Soba noodle soup is a comforting bowl of buckwheat noodles in a clear, savory broth with a gentle sweetness and deep umami from seaweed and bonito. The noodles are springy yet tender, and the broth is light, clean, and aromatic rather than heavy. Simple toppings, often just fresh scallions, add brightness and a crisp herbal note that balances the warm, soothing soup.
Rooted in Japanese culinary tradition, hot soba served in broth is commonly known as kake soba. It developed alongside Edo-period noodle culture, where quick, nourishing bowls were made with dashi stock seasoned by soy and mirin. Over time, countless regional and seasonal variations emerged, but the core pairing of buckwheat noodles with a kombu–katsuobushi dashi remains a defining expression of everyday Japanese cuisine.