Traditional Toshikoshi soba noodle soup recipe
This simple-to-make soup is ready in under half an hour, so it’s perfect for busy weeknights, but it’s also a delight on special occasions like New Year’s Eve. The broth is light but full of umami flavors, and we’re making tasty dashi from scratch. You can use dashi stock cubes or powder, but the fresh stuff really is the best. As for the noodles, I recommend either frozen or dry soba noodles.
- Servings: 2
Source: Bite My Bun
Ingredients
- of water
- or 2 pieces dried kelp
- of bonito flakes
- mirin
- sake
- soy sauce
- salt
- soba noodles
- green onions / scallions
- hard-boiled eggs
- Shichimi togarashi