Sprache:
This recipe for a light kake soba noodle soup is a wonderfully simple dish from Japanese cuisine and absolutely foolproof. The broth for the flavourful buckwheat noodles consists of Dashi, soya sauce, Mirin and Sake – the dish is finished off with fresh spring onions and a Japanese chilli spice mix.
Soba noodles are made from buckwheat flour and, alongside dishes such as Sushi or Tempura part of traditional Japanese cuisine. They are about as thick as spaghetti and are used in Japan in various hot and cold dishes.
They are one of the three traditional noodles in Japanese cuisine and are not only (depending on the variety) gluten-free, but also very versatile and perfect for whipping up quick and easy meals at home!
I can particularly recommend these dried soba noodles, as they have a lovely smooth texture, are very easy to prepare and go particularly well with my buckwheat noodle recipes:
CUSTOMER FAVOURITE
Soba Nudeln 270g (3 Portionen getrocknete Shin Soba), Hakubaku
Diese Soba Nudeln aus Japan überzeugen durch einen Buchweizenanteil von 29%. Sie passen zu japanischen warmen und auch kalte Nudelsuppen! Außderdem sind sie leicht bekömmlich…
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In this comprehensive guide , I’ll show you all the essential tips and tricks so that in future you can prepare soba truly to perfection and turn it into heavenly Japanese dishes:
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And now I hope you have fun and every success in making this quick Kake Soba noodle soup!
Kake Soba
serves 2 | 15 minutes | 441 calories
🖨️ Print PDF 📌 Save to PinterestThis recipe for a light Kake Soba noodle soup is a wonderfully simple dish from Japanese cuisine and absolutely foolproof. The broth for the aromatic buckwheat noodles consists of Dashi, soya sauce, Mirin and Sake – the dish is finished off with fresh spring onions and a Japanese chilli seasoning.
Ingredients (2 portions)
200 g soba noodles (im Shop ansehen)
1 l Dashi broth (homemade (see recipe) or 1 l water + 1 sachet of instant Dashi (im Shop ansehen))
2 tbsp Shoyu (im Shop ansehen)
2 tbsp Mirin (im Shop ansehen)
2 tbsp Sake (im Shop ansehen)
2 spring onions
1 tsp shichimi togarashi (Japanese spice mix) (im Shop ansehen)
Method (15 minutes)
Step 1
Prepare the ingredients for the Kake Soba noodle soup. Bring 3 litres of water to the boil in a large saucepan for the soba noodles (1.5 litres of water per 100 g of soba noodles).
Step 2
Wash the spring onions under running water, drain and cut into fine rings (ideally, use a large knife to cut downwards from the green part, removing the root end).
Step 3
At the same time, pour 1 litre of water into a large saucepan and sprinkle in a sachet of Dashi broth (if using instant Dashi no Moto) (or heat up some homemade Dashi broth) . Stir the stock well and bring to the boil.
Step 4
Now season the briefly boiled Dashi broth with soya sauce, Mirin and Sake , then set aside.
Step 5
Add the soba noodles to the boiling water and cook for 3 to 4 minutes (or as per the cooking instructions on the packet). Stir gently from time to time.
Step 6
Then drain and rinse in a bowl prepared with ice-cold water, and wash briefly with your hands to remove any remaining starch (this helps the noodles absorb the broth better and makes them easier to slurp).
Drain the noodles again and divide between bowls.
Step 7
Now pour the broth over the soba noodles and garnish with the spring onions and the shichimi togarashi.
Serve hot and eat with chopsticks, slurping the broth straight from the bowl. Done – Itadakimasu!
By the way, Japanese green tea goes perfectly with this – so you should definitely have a read here:
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