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Cath’s soba noodle soup
serves 2
When it comes to satisfying, healthy, meals in minutes,it’s hard to go past a good Japanese noodle soup. Soba noodles are made from buckwheat and have a wonderful nutty flavour. If you can’t find them ramen or regular 2-minute noodles will suffice. I highly recommend taking the time to track down instant dashi powder. It’s a wonderful ingredient to have on hand. The other option is to use a good quality vegetable or chicken stock.
for the soup:
1 tablespoon instant dashi powder
100g (3oz) dried soba noodles
1 tablespoon soy sauce
small handful fried shallots, optional
1. soup: Bring 3 cups water to boil in a medium saucepan.
2. Stir in dashi powder and add noodles. Simmer for 3 minutes or until noodles are al dentle (tender but still with a little bite).
3. Season with soy and serve in soup bowls scattered with fried shallots, if using.
prepare ahead?
The noodles are going to keep soaking up the soup and start to fall apart if left for too long You could cook ahead then drain and keep the noodles and soup separate and reheat together before serving if you wish.
leftover potential
Will keep in the fridge for a week or so but the noodles are going to go a bit icky.
variations for fun
carnivore – adding a handful of very finely sliced beef at the end so it cooks from the residual heat of the soup would be lovely.
egg – when the noodles are cooked, stir in a lightly beaten egg or two and allow it to cook in the residual heat.
gluten-free / slow carb – replace the noodles with ribbons of zucchini or carrot shaved with a vegetable peeler. The veg may take longer to cook, you want them to not be crunchy.
veggies – add some baby spinach at the end to cook with the residual heat OR try chopped bok choy added at the same time as the noodles. Kale would also be lovely in the soup.
more filling – super hungry people might like to double the amount of noodles.
vegetarian / vegan – use vegetable stock in place of the dashi.
problem solving guide
bland – sounds like not enough dashi. Be more generous next time but for now a little exta soy can help.
noodles falling apart – if cooked for too long. Next time get them off the heat earlier.
soup cloudy – it’s actually supposed to be like that. If you’d prefer a clear broth, boil the noodles for 2 minutes in water then drain and add to the soup and cook for the remaining minute.
can’t find dashi?– you’ll need to find an asian grocery store. Use your favourite vegetable or chicken stock instead. Bullion cubes will also do the trick.
can’t find fried shallots? – another asian grocery store stand-by. The soup is lovely without them. Or try serving with chopped chives or some torn dried seaweed.
too salty – dashi can be powerful and quite salty depending on the brand. Dilute the soup down with some more water and next time use less dashi.
serving suggestions
Serve in deep bowls with chopsticks and soup spoons.
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