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Soba Noodle Soup

Soba Noodle Soup

  • serves 2
  • 15 minutes

Similar to ramen noodle soup, this soba (buckwheat noodle) dish uses a fish stock based broth made with lots of natural and umami-rich ingredients. Soba noodles are slightly rougher in texture to the wheat noodles used for ramen. Soba noodles also have a subtle nutty flavour, which adds an extra dimension of flavour to this dish.


250g dried soba noodles
4 tbsp soy sauce
2 tbsp granulated dashi
6 tbsp mirin
1/4 pack tenkasu tempura flakes
1/2 tsp shichimi togarashi 7 spice
5g wakame seaweed (rehydrated)
sansai mountain vegetables
1 spring onion or chives
800ml water
2 slices kamaboko fish cake (optional)

How To Prepare

  1. Add the water, soy sauce, dashi stock and mirin into a sauce pan and bring to boil to create the broth.

  2. Boil the soba noodles in hot water for approximately 5 minutes or according to the packet instructions.

  3. Once the noodles have cooked, drain well and add to a bowl.

  4. You can now add the hot soup to your soba noodles as well as the and other ingredients such as smoked kamaboko, sansai mountain vegetables or wakame on the top.

  5. Finally, garnish the dish with chopped spring onion or chives, tenkasu tempura flakes and add some shichimi togarashi if you like it spicy!