You can whip up these fast and easy noodles in 15 minutes. Theyāre a typical lunchtime dish in Japan, and the hot soba and broth are especially comforting on a frigid winter day. If you have any leftover chicken, pork, shrimp, or grilled fish in the refrigerator, you can easily add them to this dish, if youād like. Be sure to shred the chicken or pork. You can also try this soba with cubed firm tofu, which complements the garnishes nicely.
Recipe information
Yield
serves 4
Ingredients
Hot Soba Broth
Assembly
Preparation
Step 1
To make the broth, combine the dashi, soy sauce, and mirin in a stockpot over high heat and bring to a boil. Decrease the heat and simmer for 2 minutes. Add the enoki, cover, and turn off the heat. Keep warm until ready to serve.
Step 2
To assemble the dish, prepare an ice bath and place a large pot of salted water over high heat. When the water comes to a boil, add the pea pods and cook for 1 minute. Remove the pea pods and submerge in the ice water. Drain.
Step 3
Place a large pot of water over high heat and bring to a boil. Add the soba noodles, stirring with a fork or chopsticks to make sure the noodles donāt stick together. Cook for 4 to 5 minutes, until the noodles are cooked through but al dente. Drain.
Step 4
To serve, divide the noodles among 4 bowls. Top each with 1Ā 1/4 cups broth, one-fourth of the enoki mushrooms, scallions, pea pods, and mitsuba leaves, and a pinch each of ichimi togarashi and salt.
