One thing we love equally as much as eating out is cooking at home. For our very first recipe post, we’re sharing a quick and easy way to whip up a heartwarming noodle dish for the cold months.
Soba noodles hold a very special place in our hearts. When we were growing up, every Sunday when our grandpa would visit our home, we would order from a noodle place that delivered delicious soba and udon noodles, hot or cold. Maybe it’s the nostalgia, but when I make soba noodles, it brings instant comfort and happiness to any dull day.
Of course, it’s up to you what you prefer in your noodles, but nailing the broth and perfectly cooked noodles are key. Most days I don’t feel like making my broth from scratch, but lucky for you and me, a lot of grocery stores nowadays carry soba or udon noodle concentrates. My personal favorite is the Kikkoman brand hondashi, a mixture of bonito and kelp broth with soy sauce, sake, mirin, and sugar. If you have a hard time finding these ingredients at your local grocery store, there’s always Amazon. I’ve added links of products I recommend for some of the harder-to-find ingredients below.
- Bring a pot of water to a boil. Once water comes to a full boil, place soba noodles in pot. Refer to package for proper cooking time.
- While the soba noodles cook, combine Hondashi and water (1:4 ratio) in a separate pot. Bring to a simmer and include dried seaweed, chives, and egg.
- Take out soba noodles while still al dente and include in the Hondashi mixture with other ingredients. Cook another minute, and serve in a bowl.
- Optional: sprinkle togarashi pepper to taste
Look out for more recipes to come!