Easy Soba Noodle Soup
A steaming hot bowl of Soba Noodle Soup is the perfect light soup or snack! Incredibly delicious and savory, the list of minimal ingredients will make this an easy, go-to dish. Nutty, slightly chewy Buckwheat Soba Noodles and thinly sliced fishcake swim in a light and clear broth. Top with crushed roasted nori (Gim) and aromatic green onion for a simple yet irresistible noodle soup!
Servings: 1
Calories: 199kcal
Equipment
- ramen cooking pot (a cooking pot that can be tranferred fron stovetop to table is ideal)
- medium saucepan (for cooking noodles)
- Colander
Ingredients
- 6 oz Buckwheat Soba Noodles
- 1 sheet Korean fish cake (Eomuk)
- 2 Tbsp Tsuyu or Metsuyu concentrated broth
- 1 Tbsp Mirin
- 1 1/2 cup water
For garnish:
- 1 green onion, finely diced
- 1 individual package roasted seasoned seaweed snack (gim)
Instructions
- Make the broth. In a small saucepan, add water, Tsuyu or Metsuyu, and Mirin. Heat on medium heat until steaming. Cover and turn off heat.
- Add fishcakes. Slice Korean fishcakes (eomuk) into thin 1/2-inch strips. Add directly to the broth, stirring briefly to warm. Cover so the broth stays warm.
- Cook soba noodles. Fill a medium saucepan halfway with water, about 1 liter or 4 cups. Bring to a boil. When the water comes to a boil with bubbles breaking the surface, add soba noodles. Cook according to package directions, about 3-5 minutes.
- Drain soba noodles. Drain noodles in a colander. Rinse with cold water until cool to the touch. Set aside.
- Garnish and serve. Add drained noodles to the broth and fishcakes. If needed, briefly reheat for 1 minute on medium heat until steaming. If needed, trasnfer noodles and broth to a bowl. Crumble the seaweed snack with your hands, directly on top. Add green onion. Eat immediately!
Video
Notes
Variations:
- Add vegetables. Add vegetables to Soba Noodle Soup for more nutrition and fiber. Baby spinach, julienned carrot, and shitake mushrooms are all nice additions.
- Make it meaty. Add thinly sliced meat, like the kind used in hot pot, for a meatier dish.
- Make it vegan. Swap out the Tsuyu with soy sauce and a pinch of sugar. Instead of fish cake, substitute with thinly sliced tofu or deep-fried tofu pockets.
- Add miso. Add 1 tsp miso paste for a slightly different broth. I recommend Shiro Miso paste for its mild and sweet flavor.
Nutrition
Calories: 199kcal | Carbohydrates: 45g | Protein: 9g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 372mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg