Updated: Jan 11
It's a tradition in Japan to eat soba noodles on the last day of year.
My family followed this tradition and enjoyed soba noodles together with tempura.
Japanese noodle soups usually contains fish stock but this time I'm introducing a plant based/ vegan version!
I hope everyone of you can enjoy this delicious noodle soup!
<VEGAN JAPANESE SOBA NOODLES/ ヴィーガンかけ蕎麦>
＜Yield> 1 serving
<Prep time> 5 minutes (not including soaking time)
<Cook time> 15 minutes
Kaeshi (soup base)
¾ cup (150ml) mirin
¾ cup (150ml) soy sauce
1 tablespoon granulated sugar
Noodle Soup / 1 serving
1-2 pieces dried shiitake mushrooms
1 piece kombu (5×１0cm)
2 cups water
3 ½ tablespoons kaeshi (recipe above)
Noodle soup (easy version)/ 1 serving
3½ tablespoons kaeshi (recipe above)
1½ cups hot water
1 teaspoon kombu dashi powder
1. Using the dried shiitake mushrooms & kombu
Soak the kombu & dried shiitake mushrooms in 2 cups of water overnight.
If you are in rush, soak the dried shiitake mushrooms in hot water for 30 minutes and the kombu in cold water for 30 minutes. After soaking, remove the shiitake mushrooms and kombu.
1. Easy Version: Using kombu dashi powder
Dissolve 1 teaspoon of kombu dashi powder into 1½ cups of hot water.
2. In a pot over medium heat add in the mirin. Once it comes to a boil, let it cook for 5-10 seconds to cook off the alcohol. Add in the sugar and dissolve it well. Next add in the soy sauce. Just before it returns to a boil, remove from heat and transfer to a bowl. Let it come down to room temperature. This is called KAESHI in Japanese.
3. Take 3 tbsp-3½ tbsp of KAESHI (step 2) and mix with dashi (step 1) in a pot. Heat it up until it's hot enough to enjoy. Now the soup is ready!
4. Cook noodles according to their package instructions. Drain the water and transfer to serving bowls then pour the soup (step 3) over the noodles. Garnish with your favorite toppings. In the video, I'm using fried eggplant, spinach and tempura bits as toppings.
<Miwa’s tips> ※Watch more on YouTube!
・The mixture of soy sauce and mirin (step 2) can be kept refrigerated for 2 weeks. The longer it sits, the better it tastes.
・In step 2, the kaeshi can burn easily so try not to cook it for too long. The entire process should only take 3-4 minutes.
・If it tastes too salty, you can always dilute with water to your liking.
Store the soup in an air-tight container in the fridge for 2 days after it’s made.
Store the soup and noodles separately.