Скачать или смотреть Toshikoshi Soba (Healthy New Year's Soba Recipe)

After some of the slightly more indulgent meals of winter, soba is a good healthy way to start the new year! Although not everyone does this, some people like to bring in the new year with an easy bowl of soba noodles.

Today we’ll be making our own tsuyu from a kombu and katsuo dashi broth - if you don’t know what any of those are, you’re about to find out! They might sound daunting but they’re super easy and really bring the flavour to the next level.

Skip to:
0:00 - Intro
1:38 - Ingredients & Explanation
4:30 - Dashi broth
6:15 - Toppings prep
7:35 - Soba noodles
8:18 - Serving

Toshikoshi soba ingredients:
Water 800ml
Kombu 10g
Katsuobushi (dried fish flakes) 10g
Soba noodles 2 servings
Soy sauce 2 tbsp
Mirin 2 tbsp
Sake 1 tbsp
Sugar 1 tsp

Toppings:
Spring onion 1
Dried wakame as desired
Shichimi (Japanese spice) as desired
Kamaboko (fish cake) 1

How to make these healthier soba noodles:
1. Soak kombu for at least 30 minutes or overnight (the longer the better!)
2. Put your kombu and water together in a pot, and slowly bring to a gentle boil on a low heat
3. Remove the kombu as soon as it starts to boil, then add the katsuobushi and simmer for 10-30 seconds
4. Turn off the heat and let steep (leave to soak) for 10 minutes
5. Drain the broth into a heatproof container through a sieve. To avoid having dust/smaller bits in your broth you can place a kitchen towel over the sieve to catch them
6. Add sake, soy sauce, mirin, and sugar to this broth
7. Place this sauce back onto the heat. Heat through then set aside
8. Prepare the toppings, starting by rehydrating the wakame seaweed. Add to a bowl with enough water to cover, and leave for 3 minutes
9. Thinly slice the spring onion
10. Remove kamaboko from the wooden slate, and cut to your desired thickness
11. Cook the soba as per packet instructions
12. Rinse the soba in cold water to remove starch and prevent sticking
13. Reheat the tsuyu/broth if necessary
14. Serve with warm broth and all your toppings (including shichimi!)

If you make this, tag me on Instagram!   / incassieskitchen