Elevate your dry soba noodles to restaurant-quality with this pro-tested recipe. Learn the ultimate method for cooking soba and creating an authentic broth. Once mastered, this technique will be your go-to for New Year's Soba and many other occasions, bringing you the secret to exquisite homemade soba.
Ingredients
Main Ingredients (2 servings)
- Soba Noodles 200g
- Leek (to taste)
- Fish Cake (to taste)
- Dried Wakame Seaweed (to taste)
Seasonings
- [A] Dashi Stock 550ml
- [A] Soy Sauce 50ml
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Sugar 2 tsp
- Dashi Pack (to taste)
Steps
- Prepare 2.5L of water in a pot and bring to a rolling boil over high heat. (This is the key!) Boiling in plenty of water prevents the noodles from dropping in temperature, ensuring they cook evenly without sticking.
- In a separate pan, combine 800ml of water and 2 dashi packs. Heat over medium heat.
- Once boiling, reduce heat to low and simmer for 10 minutes to extract the dashi. (This is the key!) The more flavorful the dashi, the tastier the soba broth.
- Thinly slice the leek using a slicer or by hand. Prepare your preferred toppings such as fish cake and wakame seaweed.
- Measure out 550ml of the extracted dashi stock and return it to the pan. Without turning on the heat, add 50ml of Soy Sauce, 2 tbsp of Mirin (Sweet Rice Wine), and 2 tsp of Sugar. Mix well.
- Carefully add 200g of Soba Noodles to the boiling water, separating them as you drop them in. Start cooking over medium heat. (This is the key!) Reduce heat slightly when adding the noodles, then quickly bring the water back to a boil to return to medium heat.
- When the noodles have 1 minute left on their cooking time according to the package, turn off the heat and drain the soba in a colander. (This is the key!) Cooking over a heat that keeps the noodles gently moving prevents them from clumping. If serving hot, this also prevents overcooking as they will be reheated.
- Immediately rinse the drained soba under cold running water to cool them down and remove excess starch.
- Fill a bowl with water and gently wash the surface of the soba noodles to remove any remaining starch and sliminess. (This is the key!) Thoroughly removing the sliminess prevents the soba broth from becoming cloudy and improves the texture of the noodles.
- Drain the washed soba noodles in a colander and set aside.
- Reheat the prepared soba broth over medium-high heat.
- Once the soba broth is hot, return the soba noodles to the pan and gently stir to reheat them thoroughly.
- Once heated, plate the noodles, add your prepared toppings, and serve. Enjoy!
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