Toshikoshi Soba (Japanese New Year's Eve Noodle Soup)
Serves 2
5 mins prep
10 mins cook
15 mins total
Do you want to experience the heart of Japanese tradition with this Toshikoshi Soba Recipe? These simple buckwheat soba noodles are enjoyed on New Year's Eve for a meaningful culinary celebration.
Noodle Soup
Prepare the toppings: Place the dried wakame in a small bowl and let it soak for about 5 minutes. Drain the wakame completely. Finely chop the scallion and slice the kamaboko fish cake.
Make onsen tamago: Bring water just before boiling (around 185°F or 85°C), then turn off the heat. Gently place the eggs in the hot water, cover with a lid, and let them sit for 15 to 20 minutes.
Make the Noodle Soup: In a large pot, add water, dashi powder, mirin, soy sauce, and salt and boil over medium heat.
Boil the soba noodles: While preparing the soup, add the soba noodles to a separate pot of boiling water and cook according to the package instructions. Stir the noodles with chopsticks to separate them while cooking.
Drain the noodles: Drain using a strainer and quickly rinse under cold water to remove the extra starch.
Serve: Serve the drained noodles in a bowl, pour the soup, and place the toppings on top.
