📝 About This Recipe
This soul-warming Soba Noodle Soup is a masterclass in Japanese 'dashi' balance, layering the earthy depth of dried shiitakes with the brightness of fresh ginger. The buckwheat noodles offer a nutty, satisfying chew that pairs perfectly with the naturally dairy-free, velvet-textured broth. It is a clean, restorative meal that celebrates the harmony of seasonal greens and traditional fermentation.
🥗 Ingredients
The Umami Broth
- 1 6-inch piece Kombu (dried kelp) (wiped gently with a damp cloth)
- 6-8 pieces Dried Shiitake Mushrooms (stems removed)
- 6 cups Water (filtered preferred)
- 2 inch knob Fresh Ginger (peeled and thinly sliced)
- 3 cloves Garlic (smashed)
- 3 tablespoons Soy Sauce or Tamari (use Tamari for gluten-free)
- 2 tablespoons Mirin (Japanese sweet rice wine)
Noodles and Protein
- 9-10 ounces Dried Soba Noodles (look for high buckwheat content)
- 14 ounces Firm Tofu (pressed and cut into 1/2 inch cubes)
- 1 tablespoon Toasted Sesame Oil (for searing the tofu)
Fresh Vegetables
- 2-3 heads Baby Bok Choy (quartered lengthwise)
- 1 large Carrot (peeled and julienned)
- 3 pieces Scallions (thinly sliced on the bias)
Garnish and Finish
- 1 tablespoon Toasted Sesame Seeds
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 2 pieces Radish (thinly sliced for crunch)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the water, kombu, dried shiitakes, sliced ginger, and smashed garlic. Bring to a very gentle simmer over medium heat.
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2
Just as the water begins to bubble, remove the kombu piece to prevent the broth from becoming bitter or slimy. Continue to simmer the shiitakes for 15 minutes.
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3
While the broth simmers, bring a separate large pot of unsalted water to a boil. Cook the soba noodles according to package directions (usually 4-6 minutes). Do not overcook!
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4
Drain the soba noodles immediately and rinse them thoroughly under cold running water. This removes excess starch and stops the cooking process, ensuring a firm texture.
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5
Heat the toasted sesame oil in a non-stick skillet over medium-high heat. Add the cubed tofu and sear for 2-3 minutes per side until golden brown and slightly crisp.
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6
Using a slotted spoon, remove the shiitake mushrooms from the broth. Slice them thinly (discarding any tough stems) and set them aside to use as a topping.
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7
Strain the broth through a fine-mesh sieve into a clean pot to remove the ginger and garlic bits, then return to a low heat.
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8
Stir in the soy sauce (or tamari) and mirin. Taste the broth; it should be savory with a hint of sweetness. Adjust with a pinch of salt if needed.
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9
Add the julienned carrots and quartered baby bok choy to the simmering broth. Cook for just 2 minutes until the greens are vibrant and the carrots are tender-crisp.
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10
To serve, divide the cold soba noodles among four deep bowls.
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11
Ladle the hot broth and vegetables over the noodles. The hot broth will perfectly reheat the rinsed noodles without making them mushy.
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12
Top each bowl with the seared tofu, sliced shiitakes, scallions, and radish slices.
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13
Finish with a sprinkle of toasted sesame seeds and a dash of Shichimi Togarashi for a gentle heat.
💡 Chef's Tips
Always rinse soba noodles in cold water after boiling; this is the secret to the authentic 'snap' and prevents a gummy texture. If you want a deeper flavor, add a tablespoon of white miso paste at the very end, whisking it into a small amount of warm broth before adding to the pot. Don't boil the broth once the miso or delicate vegetables are added to preserve their nutritional integrity and bright color. For a gluten-free version, ensure your soba noodles are 100% buckwheat, as many commercial brands mix in wheat flour. Store leftover broth and noodles separately, otherwise the noodles will absorb all the liquid and become bloated.
🍽️ Serving Suggestions
Pair with a chilled glass of Junmai Ginjo sake for a sophisticated flavor contrast. Serve alongside a side of quick-pickled cucumbers (Sunomono) to add a bright acidity to the meal. A pot of hot roasted rice tea (Genmaicha) complements the nuttiness of the buckwheat perfectly. For extra protein, add a soft-boiled 'Ajitsuke Tamago' (marinated egg) if you are not strictly vegan. Add a side of steamed edamame with sea salt for a complete Japanese-inspired feast.