Soba Noodle Soup Recipe
Nutty buckwheat soba noodles swim in a clear, umami-rich dashi broth with spring onions and a soft egg. It is light, soothing and ready in minutes.
- Prep time
- 10 mins
- Cook time
- 15 mins
- Total time
- 25 mins
- Servings
- 4 servings
- Calories
- 420
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Ingredients
- 240 g dried soba noodles
- 1 litre dashi stock
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 2 spring onions, thinly sliced
- 2 soft-boiled eggs, halved
- 1 sheet nori, cut into strips
- 1 teaspoon toasted sesame seeds
- 1 small piece of ginger, grated (optional)
Instructions
- Bring a large pot of water to a boil and cook the soba noodles for 4 to 5 minutes, or according to the packet.
- Drain and rinse briefly under cold water.
- Meanwhile, bring the dashi to a gentle simmer in a saucepan and stir in the soy sauce, mirin and sake. Do not boil hard.
- Divide the noodles between two warm bowls.
- Ladle over the hot broth and top with spring onions, egg halves, nori strips and sesame seeds.
- Serve immediately, with grated ginger on the side if you like.
Pro tips
- Rinsing soba after cooking removes excess starch and keeps the broth clear.
- Keep the broth at a gentle simmer; a rolling boil dulls the dashi flavour.
- Cook the noodles just before serving so they do not go soft in the broth.
Frequently asked questions
Is soba gluten-free?
Pure 100% buckwheat soba (juwari soba) is gluten-free, but many brands blend in wheat flour, so check the label if it matters to you.
Can I serve soba noodle soup cold?
Yes. Cold soba with a dipping broth (mentsuyu) is a classic summer dish, but this hot soup version is best in cooler weather.
What toppings work well?
Tempura shrimp, sliced chicken, wakame seaweed, mushrooms and spinach are all popular additions.
Can I make the broth ahead?
Yes. The broth keeps in the fridge for 3 days; reheat gently and cook fresh noodles when serving.
