Happy New Year, Nami, to you and all your family. Your soup is so pretty and colourful and has great flavours and textures. I love the history behind serving soba noodles at New Year xx.
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Nothing better than a warm, comforting soup for cold days. This one s going to be one f my favorites, love the combination of flavors and textures.
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Happy New Year, Nami! Thanks for sharing and have a very Happy New Year, Nami! Thank you for a beautiful year in food and friendship! May be a wonderful year for you. What a beautiful soup! I could totally use a bowl of this today to warm my hands and welcome a new year. I hope you and your family have a Happy New Year! Happy New Year, Nami!!!
Happy new year Nami! I just moved to a new place and am excited to get some good kitchen tools. I see you tools page, by the same time, could you please recommend some good utensils? What are good chopsticks? Nami-san, a lovely comforting bowl of your soba noodles would make my day.
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I did not know that the ability to easily cut soba noodles representing letting go of hardships, interesting to know. On contrast having the long noodles representing longevity of life is a New Years tradition in HK as well. Wishing you and your family a super ! Happy New Year!!! It looks insanely wonderful! Hope you had a wonderful new year! It is wicked cold here and this soup would be welcome. Our culinary tradition is for New Years Day. We always have black eyed peas. I did that a couple of times and it grossed me out so I stopped.
Just the beans is good enough for me. Happy New Year! Happy New Year to you and your family, Nami! This soba noodle soup look beautiful! Looks like the perfect bowl! I just discovered your blog recently and have begun trying your great recipes. My question is about the kamaboko. It is sold frozen.
I cut it like you suggested without any problems.
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How should I properly prepare frozen kamaboko? Hi YC! Kamaboko is already processed so you can eat it without cooking. You will need to defrost it one day before and have to use it in less than a week. Hope this helps! Happy New Year Margaret! Thank you so much for sharing the tradition in Spain! I appreciate your kind words and support. Hi Nami!
I have finally acquired most of the ingredients needed to make this truly delicious looking soup. I only need to get some mirin and the king prawns.
Hi Greg! Then add it to dashi. That way, you can make sure to evaporate alcohol. Hi Christina! Yes, I learned about it from JOC readers a few years ago. I spent a couple of weeks in Japan and found a very small place to eat lunch. I had what they call ed yokasoba soup. Im sure I am not spelling it correctly. I have tried several soups by that name but they were not at all like that in Japan.
Do you have a recioe for the real soup. Hi Bob! Thanks for writing!
Hmmm… the name you wrote does not make sense, so I tried to understand what it could be…. Ed — is it Edo like it means old Tokyo? Nami Sensei! If I want to make this today, how long should I let the kombu soak? What is the shortest amount of time??? Hi Kristin! Sorry for my late response. I had a crazy busy week and failed to respond in time. Step 1 is optional, so you can just do Step 2. Use a low heat to slowly bring the water to boil, so you can get maximum flavor out of kombu.
Hi Nami, thank you for this recipe. If we would like to make the dashi by just using a dashi packet instead of making homemade dashi , then would we still add the mirin, sake, soy sauce, and salt after simmering and then removing the dashi packet? Skip to content Jump to Recipe Discussion. Prep Time. Cook Time. Total Time. Course: Main Course, Soup.
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Cuisine: Japanese. Keyword: soba noodles, tempura soba, toshikoshi soba. Servings : 2. Transfer kombu and water into a saucepan. Bring the water to a boil. Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi steep for about 10 minutes. Strain the dashi over a large strainer lined with a paper towel set over another saucepan.
Japanese cuisine relies heavily on noodles. Flours used in the noodles range from buckwheat to yam flour.
All kinds of noodles
Dishes such as teppanyaki and hibachi are traditionally served with yakisoba noodles, but there are a variety of noodles the Japanese incorporate in their meals. Mung bean starch is the key ingredient in the clear harusame noodles. Ramen noodles get their color from kansui, mineral-rich water. Made from wheat and eggs, these noodles come to life in a rich, meaty broth that cooks for hours and is a staple in Japanese cuisine. Free of any gluten, rice noodles are a versatile ingredient in Japanese cooking. The noodles work well in soups and pan-fried dishes. Yam flour forms the low-calorie shirataki noodle.