Servings: 2
Toshikoshi Soba 年越し蕎麦
Start the new year right with this Toshikoshi soba noodle recipe! These noodles are delicious, comforting, and bring good luck for the year ahead.
Ingredients
Broth
- 700 ml water *1
- 3 g kombu Kelp
- 15 g katsuobushi bonito flake
- 75 ml kaeshi *2
Soba Noodle
- 180 g soba noodle
- 2.6 L water to cook soba noodle
Topping
- 2 tempura prawn *3
- 4 slices Kamaboko fish cakes *4
- 1 tbsp finely chopped scallions
- ¼ tsp Shichimi togarashi (Japanese seven spices) (optional)
Instructions
Soba Broth
- Clean the kelp with a clean damp cloth, place the kelp in a saucepan with 700ml water and let it stand for about 30 minutes. *5
- Heat it over medium heat and when the tiny bubbles form and rise up to the surface, add Katsuo bonito flakes and turn the heat off.
- When the bonito flakes sink to the bottom of the saucepan, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel.
- Pour the strained dashi stock back into the saucepan and add 75ml kaeshi.
- Heat the soba tsuyu over low-medium heat. Also start to heat the water for cooking soba noodle.
Soba Noodle
- When the water for cooking soba noodle boil, add the soba noodles. Loosen the noodle with chopsticks and cook them according to the boiling time indicated on the package. *6
- Drain the boiling water, and divide the noodle into serving bowls.
Assemble
- Top the noodles with your choice of toppings and pour the soba tsuyu soup over the toppings and noodles.
Notes
*1 700ml water will result in making 600ml awase dashi stock. Or use 1tsp of Dashi Powder with No MSG 
to the same amount of water of the recipe.
*2 If you can not find Mirin, substitute it with 2 tbsp of dry sherry with 1 tsp of caster sugar.
*3 See how to make Tempura prawn.
*4 optional. If you can not get kamaboko, you can substitute with anything you want, such as chicken, boiled eggs, tofu, etc.
*5 .The most common type of soba noodle available outside of Japan is dry soba noodles. For these noodles, you need about 70-90g (2.5-3oz) for one serve. Boil 1-1.3L (0.26-0.34gal) of water in a large pot, and cook the soba noodles for about 4 min. This cooking time may vary so check the packet instructions.
* Nutritional facts are calculated based on one tempura prawn.
to the same amount of water of the recipe.
*2 If you can not find Mirin, substitute it with 2 tbsp of dry sherry with 1 tsp of caster sugar.
*3 See how to make Tempura prawn.
*4 optional. If you can not get kamaboko, you can substitute with anything you want, such as chicken, boiled eggs, tofu, etc.
*5 .The most common type of soba noodle available outside of Japan is dry soba noodles. For these noodles, you need about 70-90g (2.5-3oz) for one serve. Boil 1-1.3L (0.26-0.34gal) of water in a large pot, and cook the soba noodles for about 4 min. This cooking time may vary so check the packet instructions.
* Nutritional facts are calculated based on one tempura prawn.Nutrition
Calories: 304kcal, Carbohydrates: 68g, Protein: 13g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Sodium: 717mg, Potassium: 236mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 32IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 3mg