Toshikoshi Soba recipe - ingredients, nutrition and when to eat it
Toshikoshi Soba is a Japanese soba dish enjoyed with warm broth and buckwheat noodles on the last day of the year.
Toshikoshi Soba is a Japanese soba dish enjoyed with warm broth and buckwheat noodles on the last day of the year. Add crisp shrimp tempura, and the savory broth, chewy noodles, and nutty fried topping come together beautifully for a year-end dinner.
Japanese · 25 minutes to cook
Nutrition (per 618g serving): 491 kcal · protein 21g · carbohydrate 74.6g · fat 11.3g · sodium 1606.9mg
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: Buckwheat noodles can become soggy if left in the broth too long, so warm and add them just before serving.
Tips: Pat the shrimp thoroughly dry to reduce splattering when frying.
Tips: Remove the kombu just before the broth comes to a boil for a clean-tasting soup.
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Ingredients (1 serving)
- Boiled buckwheat noodles — 180 g
- Shrimp — 5 pc
- Kelp — 5 g
- Water — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 2 tsp
- Sugar — 0.5 tsp
- Flour — 2 Tbsp
- Cooking oil — 1 Tbsp
- Green onion — 15 g
- Salt — 1 pinch