Toshikoshi Soba (New Year's Eve Soba Noodle Soup)

Ingredients

• Water

  Plain, clean water

  3 cup or 710g

• Bonito Flakes in Tomato Sauce

  Iberia

  100g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Salt

  Table

  ¼ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Water

  Plain, clean water

  7 cup or 1.66kg

• Kotterin Mirin

  Kikkoman

  1 tablespoon or 100g

• Japanese noodles

  Soba, dry

  7 oz or 198g

• Kombu Sea Vegetable

  Eden

  ½ 7 inch piece or 3g

• Katsuobushi

  Jfc

  1 pkt or 5g

• Seaweed

  Wakame, raw

  2 tbsp or 10g

• Steamed Fish Cake, Kamaboko

  Rhee Bros

  30g

• Organic Shichimi Togarashi

  Ocean's Halo

  ¼ tsp. or 0.9g

• Soba Tsuyu

  Grand Supercenter

  ⅓ cup or 133g

Directions

1. Gather all the ingredients. [Optional] Soak the kombu in water overnight. If you don't have time, start soaking the kombu as soon as you can. Bring a big pot of water to a boil for soba noodles.
2. To Make Homemade Soup Broth
3. Add the kombu and the water (also known as cold brew kombu dashi) in a medium saucepan. Slowly bring it to a boil over medium-low heat (so kombu dashi will be more flavorful). When it comes to a close boil, discard the kombu (you can make furikake rice seasoning with the leftover kombu).
4. Add the katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of the saucepan. Let steep for about 10 minutes (meanwhile, you can prepare the toppings).
5. Drain and reserve the dashi in the measuring cup (or bowl) and discard the katsuobushi (you can make furikake rice seasoning with the leftover katsuobushi). Put the dashi back in the saucepan.
6. Add the sake, mirin, usukuchi soy sauce (or regular soy sauce), and kosher salt.
7. Bring it to a simmer. Once boiling, remove from the heat, cover, and set aside.
8. To Prepare Toppings
9. Rehydrate wakame seaweed in 1 cup water. Then squeeze the water out and set aside.
10. Thinly slice the green onion.
11. Detach the bottom of the kamaboko (fish cake) from the wooden board and slice 4 thin pieces.
12. To Cook Soba Noodles
13. In a pot of boiling water, cook soba noodles according to the package instruction. Unlike pasta, you do not need to add salt to the water.
14. Drain the soba noodles and rinse them under cold water to get rid of the starch. Transfer the noodles to individual bowls.
15. To Serve
16. Pour hot soup broth over soba noodles, top with kamaboko, wakame seaweed, and green onions. Sprinkle shichimi togarashi if you like. Enjoy while it's hot.
17. To Make the Quick Soba Broth (with concentrated mentsuyu; optional)
18. Follow your mentsuyu bottle instructions to make the broth.
19. In a medium saucepan, combine water, mentsuyu (noodle soup base), and mirin and mix well. Bring the mixture to a gentle simmer over medium heat. Cover with a lid and turn off the heat. The soba broth is ready to use.
20. Recipe by: Namiko Chen (source: https://www.justonecookbook.com/toshikoshi-soba/?utm_source=whisk&utm_medium=webapp&utm_campaign=toshikoshi_soba)

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