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Ingredients
- 6 oz dried soba noodles
- 4 cups water (for boiling noodles)
- 3 cups dashi stock (or 3 cups water with 1 teaspoon dashi powder)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 2 green onions
- 1 sheet nori (dried seaweed)
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil (optional)
Before you start
Equipment You'll Need
- Medium saucepan
- Colander
- Cutting board
- Chef's knife
- Kitchen scissors
- Ladle
- 2 large serving bowls
- Measuring cups and spoons
Safety Tips & Important Notes
Follow these for best results and safety.
- Rinsing the soba noodles under cold water after cooking is an important step — it removes surface starch and prevents the noodles from clumping together.
- Be careful when handling boiling water and hot broth. Use oven mitts or pot holders when moving the saucepan.
- Dashi powder (hondashi) can be found at most Asian grocery stores or online and is the easiest way to make dashi stock as a beginner.
- Taste your broth before serving and adjust the soy sauce or mirin to your preference — add more soy sauce for saltiness or more mirin for a touch of sweetness.
- Do not let the broth boil hard after adding the seasonings, as this can make it taste bitter.
Instructions
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Bring 4 cups of water to a boil in a medium saucepan over high heat.
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Add the soba noodles to the boiling water and cook for 4 to 5 minutes, stirring occasionally to prevent sticking, until the noodles are tender but still slightly firm.
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While the noodles cook, thinly slice the green onions and cut the nori sheet into thin strips or small squares using scissors. Set aside.
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Drain the cooked noodles in a colander and rinse them thoroughly under cold running water, rubbing them gently with your hands to remove excess starch. This keeps the noodles from becoming sticky.
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In the same saucepan, combine the dashi stock, soy sauce, mirin, and sugar over medium heat. Stir gently and bring the broth to a gentle simmer, about 3 to 4 minutes. Do not boil vigorously.
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Divide the rinsed soba noodles evenly between two bowls.
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Ladle the hot broth over the noodles in each bowl, filling to your desired level.
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Top each bowl with sliced green onions, nori strips, and sesame seeds. Drizzle with sesame oil if desired.
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Serve immediately while the broth is hot.
Chef's notes
Soba noodles are best enjoyed fresh and should be eaten right away, as they can become soft and sticky if left sitting in broth for too long.
Leftover broth can be stored in an airtight container in the refrigerator for up to 3 days.
If storing leftover noodles, keep them separate from the broth and rinse again with cold water before reheating.
For a heartier meal, add a soft-boiled egg, a few slices of fish cake (kamaboko), or steamed vegetables as additional toppings.
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