Japanese Soba Noodle Soup Recipes

Steps:

• Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
• Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
• Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.

Steps:

• Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
• While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
• Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
• Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
• Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.

Steps:

• Cook, drain and rinse noodles.
• Add sauce, stir and let soak in.
• Sprinkle with sesame seeds and green onions.

Steps:

• cook soba in boiling water for 4-5 minutes until done.
• meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
• add shrimp, cook for 2 minutes until cooked through.
• drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.

Steps:

• Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
• Add some cold water, then bring to a boil again, then cook until tender.
• Drain noodles and rinse in cold water.
• Arrange noodles on serving plates.
• Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
• Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
• Cool sauce by placing pan in ice.
• Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
• Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
• To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
• Per serving:
• Calories: 196
• Total fat: 3g
• Protein: 10g
• Fiber: 3g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 511mg