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Ingredients
- 6 oz dried soba noodles
- 4 cups water (for boiling noodles)
- 2 cups dashi stock (or 2 cups water plus 1 teaspoon dashi powder)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon granulated sugar
- 2 green onions
- 1 sheet nori (dried seaweed)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil (optional)
Before you start
Equipment You'll Need
- Large pot
- Small saucepan
- Colander
- Cutting board
- Chef's knife or kitchen scissors
- Ladle
- 2 deep serving bowls
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not skip rinsing the noodles after cooking — it is the most important step for good soba texture and prevents a gluey, starchy result.
- Dashi powder (hondashi) is widely available at Asian grocery stores and many supermarkets. It is a great pantry shortcut for beginners.
- Be careful when handling boiling water and hot broth to avoid burns.
- Taste your broth before serving and adjust with a small splash of soy sauce if you want it saltier, or a pinch more sugar if you prefer it slightly sweeter.
- Soba noodles cook quickly and can become mushy if overcooked, so start checking them at 4 minutes.
Instructions
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Bring 4 cups of water to a rolling boil in a large pot over high heat.
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Add the soba noodles to the boiling water and cook according to package directions, usually 4 to 5 minutes, stirring occasionally to prevent sticking.
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While the noodles cook, combine the dashi stock, soy sauce, mirin, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring the broth to a gentle simmer. Reduce heat to low and keep warm.
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Thinly slice the green onions on a slight diagonal and set aside. Use scissors or a sharp knife to cut the nori sheet into thin strips.
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When the noodles are done, drain them in a colander and rinse immediately under cold running water, rubbing the noodles gently with your hands for about 30 seconds. This removes excess starch and gives the noodles a pleasant chewy texture.
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Divide the rinsed noodles between two bowls. Ladle the warm broth over the noodles.
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Top each bowl with sliced green onions, nori strips, and toasted sesame seeds. Drizzle with sesame oil if using. Serve immediately.
Chef's notes
Soba noodles are best eaten fresh and do not store well once assembled. If making ahead, keep the noodles and broth separate and combine just before serving.
Leftover broth can be refrigerated in an airtight container for up to 3 days.
For a heartier meal, add a soft-boiled egg, sliced tofu, or a handful of baby spinach to each bowl.
This recipe can easily be made gluten-free by using 100% buckwheat soba noodles and tamari in place of regular soy sauce — check labels carefully as many soba noodles contain wheat.
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