Yuba Soba recipe - ingredients, nutrition and when to eat it
Yuba soba is a Japanese noodle dish topped with yuba—the delicate skin that forms when soy milk is heated—and served in a warm dashi broth.
Yuba soba is a Japanese noodle dish topped with yuba—the delicate skin that forms when soy milk is heated—and served in a warm dashi broth. The light, savory broth pairs well with yuba’s soft, pleasantly chewy texture, making it a lovely choice for lunch or dinner on a cold day.
Japanese · 20 minutes to cook
Nutrition (per 605g serving): 357.3 kcal · protein 17.6g · carbohydrate 61.3g · fat 4.4g · sodium 1413.4mg
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: If the dried tofu is firm, soak it in lukewarm water for 10 minutes before adding it to soften.
Tips: Don’t boil the noodles for long; cook them briefly just to heat through so they stay springy.
Tips: Add the yuba at the end instead of simmering it in the broth for a long time, to preserve its texture.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dried tofu (yuba) — 30 g
- Water — 350 ml
- Bonito flakes — 5 g
- Kombu — 3 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Scallions — 1 Tbsp
- Wasabi — 0.5 tsp