{"id":9028,"date":"2023-12-08T05:29:09","date_gmt":"2023-12-08T05:29:09","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=9028"},"modified":"2023-12-08T05:29:11","modified_gmt":"2023-12-08T05:29:11","slug":"soba-noodle-soup","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/12\/08\/soba-noodle-soup\/05\/29\/9028\/09\/appdev2098\/soup-recipes-four\/japanese-soup-recipes-four\/","title":{"rendered":"Soba Noodle Soup"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">For the Soba Broth (from scratch)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3\u00a0cups\u00a0water<\/li>\n\n\n\n<li>1\u00a0piece\u00a0kombu (dried kelp)\u00a0(10 g, 4 x 4 inches, 10 x 10 cm per piece)<\/li>\n\n\n\n<li>1\u00a0cup\u00a0katsuobushi (dried bonito flakes)\u00a0(skip for vegetarian\/vegan and use\u00a0Vegan Dashi\u00a0instead)<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0sake<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0mirin<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0soy sauce<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0Diamond Crystal kosher salt<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Toppings (optional)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0pieces\u00a0frozen shrimp tempura\u00a0(skip for vegetarian\/vegan)<\/li>\n\n\n\n<li>4\u00a0slices\u00a0kamaboko (fish cake)\u00a0(skip for vegetarian\/vegan)<\/li>\n\n\n\n<li>1\u00a0green onion\/scallion\u00a0(or use the white part of\u00a0Tokyo Negi)<\/li>\n\n\n\n<li>2\u00a0oz\u00a0komatsuna\u00a0(small bunch; or use spinach)<\/li>\n\n\n\n<li>shichimi togarashi (Japanese seven spice)\u00a0(for a spicy kick)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Noodles<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>7\u00a0oz\u00a0dried soba noodles (buckwheat noodles)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Quick Soba Brot<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u2153\u00a0cups\u00a0water<a href=\"https:\/\/www.justonecookbook.com\/mirin\/\"><\/a><\/li>\n\n\n\n<li>\u2153\u00a0cup\u00a0mentsuyu (concentrated noodle soup base)\u00a0(use the dilution ratio indicated on your mentsuyu bottle; I use a 1:7 ratio for noodle broth)<\/li>\n\n\n\n<li>1\u00a0Tbsp\u00a0mirin<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS\u00a0<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soak\u00a0<strong>1 piece kombu (dried kelp)<\/strong>\u00a0in\u00a0<strong>3 cups water<\/strong>\u00a0overnight (optional, if you have time). Otherwise, soak the kombu for at least 30 minutes.<\/li>\n\n\n\n<li>Transfer the kombu and water into a saucepan. Bring the water to a boil. When it\u2019s almost boiling, remove the kombu from the water and reserve it for another use (see below*). If you\u2018re vegan or vegetarian, this\u00a0<strong>kombu dashi<\/strong>\u00a0is your soup base, so skip the next step.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 cup katsuobushi (dried bonito flakes)<\/strong>\u00a0and simmer for 30 seconds. Then turn off the heat and let the katsuobushi sink to the bottom of the pot. Let the katsuobushi steep for about 10 minutes.<\/li>\n\n\n\n<li>Strain the liquid in a fine-mesh sieve over another saucepan (I also placed a paper towel in the bottom of the sieve beforehand to help gather the bonito flakes). Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan. Reserve the katsuobushi for another use (see below*). Now you have\u00a0<strong>awase\u00a0dashi<\/strong>.<\/li>\n\n\n\n<li>Add\u00a0<strong>1 Tbsp sake<\/strong>,\u00a0<strong>2 Tbsp mirin<\/strong>,\u00a0<strong>2 Tbsp soy sauce<\/strong>, and\u00a0<strong>1 tsp Diamond Crystal kosher salt<\/strong>\u00a0to the dashi and bring the broth to a simmer. Cover with the lid to keep hot and set aside.<\/li>\n\n\n\n<li>Use the spent kombu and katsuobushi to make\u00a0Homemade Foretake Rice Seasoning. You can also save the drained katsuobushi and kombu in the freezer until you\u2018re ready to make the foretake.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Toppings<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Please note that there is a variety of topping options (including vegan) available for Soba Noodle Soup. Read more about other choices in the blog post.<\/li>\n\n\n\n<li>Bake\u00a0<strong>2 pieces frozen shrimp tempura<\/strong>, flipping halfway through, at 400\u00baF (200\u00baC) for 20 minutes, or according to the package instructions.<\/li>\n\n\n\n<li>Insert a knife at the bottom of\u00a0<strong>4 slices kamaboko (fish cake)<\/strong>\u00a0to separate it from the wooden board. Then cut the kamaboko into \u00bc-inch slices.<\/li>\n\n\n\n<li>Slice\u00a0<strong>1 green onion\/scallion<\/strong>\u00a0thinly and cut\u00a0<strong>2 oz komatsuna<\/strong>\u00a0into 2-inch pieces.<\/li>\n\n\n\n<li>Boil the komatsuna in salted water. I first boil the hard stems of the komatsuna since they take longer to cook. Then, I add the leafy green parts later. Once they are tender, take the komatsuna out and soak in ice water to stop the cooking. Drain well.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Cook the Soba Noodles<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Meanwhile, reheat the soup broth on low heat and boil two large pots of water\u2014one for cooking the soba noodles and the other for warming up the noodles after rinsing them (the second is optional; see my shortcut below). Unlike pasta, you do not need to add salt to the cooking water. Once the water in the first pot is boiling, cook\u00a0<strong>7 oz dried soba noodles (buckwheat noodles)<\/strong>\u00a0for 30 seconds less than the package instructions. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.<\/li>\n\n\n\n<li>Drain the soba noodles in a colander and rinse them with your hand under cold running water to get rid of the starch. Next, warm up the noodles again.\u00a0<strong>My Shortcut Way:\u00a0<\/strong>Switching to hot running water, quickly rinse the noodles in the colander to warm them up. Shake and drain completely. Transfer the warmed noodles to individual bowls.<\/li>\n\n\n\n<li><strong>The Traditional Way:\u00a0<\/strong>After rinsing the soba noodles under cold running water, drain and transfer them to the second pot of boiling water for just 5\u20138 seconds to quickly warm them up. Then, drain and transfer the warmed noodles to individual bowls.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Assemble<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pour the piping-hot soba broth over the noodles and garnish with the toppings of your choice. Sprinkle\u00a0shichimi togarashi (Japanese seven spice)\u00a0on top if you like it spicy. Serve immediately.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Store<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>You can keep the leftover soup, noodles, and toppings separately in airtight containers and store in the refrigerator for 2 days.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Make the Quick Soba Broth<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Follow your mentsuyu (noodle soup base) bottle instructions for the correct dilution ratio for soba broth. I use a dilution ratio of 1 to 7 for\u00a0kaketsuyu\u00a0(noodle broth).\\<\/li>\n\n\n\n<li>In a medium saucepan, combine\u00a02\u2153 cups water<a href=\"https:\/\/www.justonecookbook.com\/mirin\/\"><\/a>,\u00a0\u2153 cup mentsuyu (concentrated noodle soup base), and\u00a01 Tbsp mirin\u00a0and mix well. Bring the mixture to a gentle simmer over medium heat. Cover with a lid and turn off the heat.\u00a0The soba broth is ready to use.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Soba Broth (from scratch) For the Toppings (optional) For the Noodles For the Quick Soba Brot INSTRUCTIONS\u00a0 To Prepare the Toppings To Cook the Soba Noodles To Assemble To Store To Make the Quick Soba Broth<\/p>\n","protected":false},"author":1,"featured_media":9029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[331],"tags":[],"class_list":["post-9028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese-soup-recipes-four"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/12\/Soba-Noodle-Soup.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/9028","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=9028"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/9028\/revisions"}],"predecessor-version":[{"id":9030,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/9028\/revisions\/9030"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/9029"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=9028"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=9028"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=9028"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}