📝 About This Recipe
Toshikoshi Soba, or 'year-crossing noodles,' is a deeply symbolic Japanese tradition eaten on New Year's Eve to bid farewell to the old year and welcome the new. The long, slender buckwheat noodles represent longevity, while their easy-to-break texture symbolizes a clean break from the hardships of the past year. This recipe features a crystal-clear, umami-rich dashi broth balanced with sweet mirin and savory shoyu, topped with crispy shrimp tempura for a touch of celebration.
🥗 Ingredients
The Dashi Broth
- 6 cups Water (filtered is best)
- 1 piece Kombu (Dried Kelp) (about 4x4 inches, wiped gently with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (tightly packed)
- 4 tablespoons Usukuchi Shoyu (Light Soy Sauce) (provides saltiness without darkening the broth too much)
- 3 tablespoons Mirin (high quality hon-mirin preferred)
- 1 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon Kosher Salt (adjust to taste)
Noodles and Toppings
- 12-14 ounces Dried Soba Noodles (look for high buckwheat content)
- 4-8 pieces Shrimp Tempura (store-bought or freshly fried)
- 8 slices Kamaboko (Fish Cake) (pink and white variety)
- 3 stalks Scallions (finely sliced on a bias)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend for garnish)
- 1/2 cup Mitsuba or Spinach (blanched for a pop of green)
👨🍳 Instructions
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1
Start the dashi by placing the water and the wiped kombu in a large pot. Let it soak for at least 30 minutes to extract the base umami.
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2
Place the pot over medium heat. Just before the water reaches a boil (look for small bubbles clinging to the side), remove the kombu. Do not let it boil with the kelp inside, or the broth may become bitter or slimy.
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3
Once the kombu is out, bring the water to a rolling boil. Add the katsuobushi (bonito flakes) all at once. Let it boil for only 30 seconds, then turn off the heat.
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4
Allow the flakes to sink to the bottom of the pot (about 2-3 minutes). Strain the liquid through a fine-mesh sieve lined with a paper towel into a clean pot. Do not squeeze the flakes, as this clouds the broth.
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5
Season the strained dashi with the light soy sauce, mirin, sugar, and salt. Bring to a gentle simmer over low heat to keep it hot while you prepare the noodles.
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6
Bring a separate large pot of water to a boil (do not add salt). Add the soba noodles, stirring gently to prevent sticking.
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7
Cook the soba according to the package instructions (usually 4-6 minutes). If the water starts to foam and boil over, add a splash of cold water (called 'ikkui') to calm it down.
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8
Immediately drain the noodles into a colander and rinse them vigorously under cold running water. Rub the noodles between your hands to remove the excess starch; this ensures a clean mouthfeel.
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9
Briefly dip the cold, rinsed noodles back into the boiling water or the hot soup broth for 10 seconds just to reheat them before serving.
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10
Divide the hot noodles into four deep lacquer or ceramic bowls.
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11
Ladle the hot, seasoned dashi broth over the noodles until they are just submerged.
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12
Top each bowl with two slices of kamaboko, a handful of blanched greens, and the sliced scallions.
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13
Place 1 or 2 pieces of shrimp tempura on top of the noodles right before serving so they stay partially crisp.
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14
Serve immediately with a side of shichimi togarashi for guests to sprinkle as they like.
💡 Chef's Tips
Use 'Usukuchi' (light) soy sauce if possible; it is saltier but keeps the broth clear and golden rather than dark brown. Never skip the cold rinse for soba noodles; the starch removal is what gives them their signature 'al dente' snap. If making your own tempura, fry it last so the contrast between the hot, crunchy coating and the soothing broth is maximized. Don't overcook the noodles; soba softens quickly in hot broth, so aim for slightly underdone when boiling. For a vegetarian version, replace the katsuobushi with dried shiitake mushrooms for the dashi base.
🍽️ Serving Suggestions
Serve with a small cup of warm, high-quality Junmai Sake to toast to the New Year. Pair with a side of Sunomono (Japanese cucumber salad) to provide a bright, acidic contrast to the savory broth. Offer extra tempura flakes (tenkasu) on the side for added texture. Follow the meal with a slice of Ozoni (New Year's mochi soup) the next morning for a traditional holiday transition. A hot cup of roasted Hojicha tea is the perfect caffeine-free finish to this late-night meal.