📝 About This Recipe
Transport your senses to the tropical islands of Okinawa with Soki Soba, a soul-warming noodle soup that defines the region's unique culinary heritage. Unlike traditional Japanese ramen, this dish features thick, chewy wheat noodles served in a clear, golden broth made from a harmonious blend of pork bone and bonito dashi. The star of the show is the 'Soki'—tender, melt-in-your-mouth pork spare ribs slow-braised in a sweet and savory glaze of soy sauce, ginger, and Okinawan black sugar.
🥗 Ingredients
The Soki (Braised Ribs)
- 2 pounds Pork Spare Ribs (cut into 2-inch pieces, bone-in)
- 1/2 cup Awamori or Sake (Awamori is preferred for Okinawan authenticity)
- 1/3 cup Soy Sauce (high quality Japanese soy sauce)
- 3 tablespoons Okinawan Black Sugar (can substitute with dark brown sugar)
- 1 piece Fresh Ginger (2-inch knob, sliced into rounds)
The Soup Base
- 1 pound Pork Bones (neck bones or marrow bones)
- 8 cups Water (filtered water)
- 2 cups Katsuobushi (Bonito Flakes) (loosely packed)
- 1 piece Kombu (Dried Kelp) (4x4 inch square)
- 1-2 teaspoons Salt (to taste)
- 1 tablespoon Light Soy Sauce (for color and seasoning)
Noodles and Garnish
- 4 servings Okinawa Soba Noodles (thick, wheat-based noodles)
- 8 slices Kamaboko (Fish Cake) (pink or white)
- 2 tablespoons Benishoga (Red Pickled Ginger) (shredded)
- 3 stalks Green Onions (finely chopped)
- 1 bottle Koregusu (Okinawan chili-infused Awamori, for serving)
👨🍳 Instructions
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1
Place the pork spare ribs and pork bones in a large pot and cover with cold water. Bring to a boil for 5 minutes to release impurities, then drain and rinse the meat and bones thoroughly under cold running water.
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2
In a clean pot, add the rinsed pork bones and 8 cups of filtered water. Bring to a gentle simmer, skimming any foam that rises to the surface. Simmer uncovered for 1.5 to 2 hours until the broth is rich.
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3
While the bones simmer, prepare the Soki. Place the parboiled ribs in a separate medium pot with the ginger, Awamori (or sake), black sugar, and soy sauce. Add enough water just to cover the ribs.
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4
Bring the Soki pot to a simmer, then cover with an 'otoshibuta' (drop lid) or a piece of parchment paper. Simmer on low heat for 90 minutes until the meat is tender and pulling away from the bone.
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5
Once the pork bones have simmered for 2 hours, add the kombu to the pot and simmer for another 10 minutes. Remove the kombu.
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6
Turn off the heat for the soup pot and add the katsuobushi (bonito flakes). Let them steep for 3-5 minutes, then strain the entire broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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7
Season the strained broth with salt and light soy sauce. The broth should be clear, golden, and savory. Keep it at a very low simmer until ready to serve.
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8
Check the Soki; the liquid should have reduced to a syrupy glaze. Turn off the heat and let the ribs sit in the glaze to absorb more flavor.
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9
Cook the Okinawa soba noodles in a large pot of boiling water according to the package instructions (usually 2-3 minutes for fresh noodles). Drain well.
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10
Divide the hot noodles into four deep bowls. Ladle the hot broth over the noodles until they are just submerged.
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11
Place 2-3 pieces of braised Soki on top of each bowl. Garnish with two slices of kamaboko, a pinch of benishoga, and a generous sprinkle of green onions.
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12
Serve immediately with a side of Koregusu for those who want to add a spicy, alcoholic kick to their soup.
💡 Chef's Tips
For the most authentic flavor, use Okinawan Black Sugar (Kokuto); it has a deep, mineral-rich molasses taste that regular sugar lacks. Do not let the broth boil vigorously once you add the bonito flakes, as this can make the soup cloudy and bitter. If you can't find Okinawa Soba noodles, you can substitute with thick 'Udon' noodles or even 'Fettuccine' in a pinch, though the texture will vary. Parboiling and rinsing the pork is a non-negotiable step for achieving the clear, clean-tasting broth that Soki Soba is famous for. Make the Soki a day in advance; the flavors deepen overnight, and it makes the final assembly much faster.
🍽️ Serving Suggestions
Serve with a side of 'Jyuushii', a savory Okinawan seasoned rice cooked with pork and hijiki seaweed. Pair with a cold glass of Sanpin-cha (Okinawan jasmine tea) to cut through the richness of the pork. Offer Koregusu (chili-infused Awamori) on the side; just a few drops transform the broth with heat and acidity. A side of Goya Chanpuru (bitter melon stir-fry) makes for a complete and traditional Okinawan feast. For dessert, follow up with Sata Andagi (Okinawan donuts) for the ultimate island experience.