Soki Soba (Okinawan pork rib noodle soup) recipe - ingredients, nutrition and when to eat it
Soki soba is an Okinawan noodle dish made with tender pork rib meat and thick noodles served in a clear, light broth.
Soki soba is an Okinawan noodle dish made with tender pork rib meat and thick noodles served in a clear, light broth. The broth is clean and refreshing while still full of rich pork flavor, making it a satisfying choice for lunch or dinner.
Japanese · 120 minutes to cook
Nutrition (per 817g serving): 593.3 kcal · protein 29.9g · carbohydrate 66.1g · fat 21.6g · sodium 1357.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Discarding the water used to blanch the pork ribs first will give you a cleaner-tasting broth.
Tips: Kombu can develop a heavy flavor if simmered too long, so remove it after 10 minutes.
Tips: Reheat the noodles just before serving instead of leaving them in the broth, so they do not become soggy.
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Ingredients (1 serving)
- Pork neck bones — 2 pc
- Cooked udon noodles — 180 g
- Water — 450 ml
- Kombu — 1 sheet
- Bonito flakes — 5 g
- Ginger — 10 g
- Garlic — 2 pc
- Green onion — 15 g
- Soy sauce — 2 tsp
- Mirin — 1 Tbsp
- Salt — 1 g