Best Bachelors Soba Noodle Soup Recipes
15-MINUTE SOBA NOODLE SOUP
Soba Noodle Soup - the easiest and quickest Japanese soba noodle soup ever. Takes 15 minutes and restaurant quality, so delicious!
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat up a pot of water and bring it to boil. Cook the soba noodles until al dente, about 5 minutes. Drain and set aside in a bowl.
- In the mean time, heat up 1 1/2 cups of water and bring it to boil. Add the Mizkan (Bonito Flavored) Soup Base and the mushroom and baby bok choy. Boil for about 1 minute or until they are cooked.
- Add the egg on top of the soba noodle, then add the soup, and top with sesame and scallion.
Nutrition Facts : Calories 90 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 188 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 people, Sodium 87 grams sodium, Sugar 1 grams sugar
SOBA NOODLE SOUP
A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.
Provided by Mark Bittman
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
- Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
- Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams
SOBA NOODLE SOUP
quick easy main course soup, you can substitute chicken or tofu if you prefer, and this is easily doubled or tripled.
Provided by chia2160
Categories Japanese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- cook soba in boiling water for 4-5 minutes until done.
- meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
- add shrimp, cook for 2 minutes until cooked through.
- drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.
Nutrition Facts : Calories 638.7, Fat 5, SaturatedFat 1.3, Cholesterol 228, Sodium 3694.6, Carbohydrate 102.7, Fiber 0.7, Sugar 9.4, Protein 50.3
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