Today, Zoe and I are sharing a very simple, classic Japanese recipe that my family absolutely loves: Threads of buckwheat noodles in a clear Dashi broth seasoned lightly with soy sauce, mirin and sugar.
I have always loved soba noodles. Perhaps what captivates me is its beautiful dark colors or maybe its wonderfully soft/chewy texture. Perhaps it is also reminder of childhood memories of my family in Japan, slurping porcelain bowls of soba noodles.
This simple bowl of noodles is what I call “comfort in a bowl”. It’s just one of those meal I crave after a really long, tiring day. During high school, often after tedious hours of studying, school activities, tutoring, I would come home worn out but excited for the prospect of having a good dinner. Our family often enjoyed simple, yet comforting meals of chicken porridge, macaroni soup or soups/stews. And this is just hits the spot.
After our visit back from Hong Kong, we have all been feeling a little homesick for good food and family. Recently my younger sister has been coming over more often, getting a quick meal here and there, to ease her homesickness. From Kimchi Stew, Winter Soups, stir-fried Vegetables, Avocado on Toast to our Low Carb Banana bread – it really has been so fun to get together to spend time and to reminisce our amazing Christmas Break. I watched as she silently slurped up her noodles. She leaned back, nodding slowly and grinned saying, “This is delicious!” Knowing how honest she can be, my smile couldn’t have gotten any bigger when she said that. Turning my attention now to my bowl noodles, I took a slurp – the combinations of umami, slight sweetness and savoriness all hit me in one instant. It was good!
I also got text messages from my parents commenting on how delicious it looked. It definitely tasted as good as it looks!
We served this with some beautifully caramelized teriyaki mushrooms and homemade Tsukune – Japanese Turkey Meatballs that is flavored with miso, green onions and glazed with a sticky yakitori tare.
The key to this delicious bowl of noodles lies in the broth which is called Dashi broth. Dashi is traditionally a stock made of bonito (dried, fermented skipjack tuna flakes) and Kombu (dried kelp). This is one of the most important ingredients in Japanese cooking. It gives Japanese Food that rather iconic flavor unique to its cuisine.
Just in case anyone else is looking for a vegan/vegetarian option, we have provided other alternatives below. If you can get hold of the Dashi powder (traditional or vegan) – this meal will only take 15 minutes to prepare!
I hope you enjoy it as much as we did!
- Broth:
- 4 cups water
- 2 tsp Hon dashi powder (or Homemade)
- (Vegan: Purchase OR Homemade)
- 2 tbsp GF Kikkoman Soy Sauce (recommended!)
- 2 tbsp mirin/ rice vinegar (Make sure your mirin is GF)
- 2 tsp sugar
- 8oz 100% Buckwheat Noodles (kelp noodles for paleo, soba noodles for non-gf)
- Toppings:
- Teriyaki Mushrooms, Nori Seaweed, Sesame Seeds, Spring Onion,
- Dashi Stock: Bring Dashi and water to a boil. Add in the remaining seasonings for the broth. Cover and keep warm.
- Buckwheat Noodles: Prepare Noodles according to package instructions. Soak in cold water until ready to serve (it prevents it from clumping together).
- Kelp Noodles: Drain the noodles from the packet. Add to a bowl along with broth. Warm up together in microwave (or over a stove) until softened.
- Add desired toppings.
LOVE,
Zoe & Mia
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Such a simple recipe and it takes no time to make, can’t wait to try it out 🙂
Thanks Kreso! Hope you like it! Let us know how it turns out 🙂 We would love to see pictures too!
Wow this looks so delicious and it’s a perfect for a cold night! Thank you for the kind mention. 🙂
Thanks Nami! This recipe was awesome! We loved it so did our family and friends!!! 🙂 Can’t wait to make more of your recipes!
Great post, I have been looking for something like this.
Thank you! Hope you enjoy it! Let us know how it turns out!!!