A bowl of hot soba noodles is a traditional evening New Years Eve dish in Japan. Loosely translated, toshikoshi soba, means to end the old year and enter the next. The noodles symbolize the bridge between the previous year and the New Year. This New Years treat in Japan is a delicious, fast and easy to make standby all year round.
- Cook the soba noodles according to package instructions. Rinse under cold water and drain.
- In a medium saucepan, combine the water, kombu and mirin. Bring to a boil, and simmer for 10 minutes. Add the soy sauce and simmer for about 5 minutes. Stir in the spinach.
- Divide the soba noodles between 4 bowls. Pour broth over noodles and top with scallions. Serve.
- 8 ounce soba noodles
- 5 cups water
- 1 2 inch piece of kombu
- 2 tablespoons mirin
- ¼ cup soy sauce
- 1 cup packed baby spinach
- 3 tablespoons chopped scallions, white and light green parts only
Ann's Tips and Tricks
The water soba noodles are cooked in is drunk for health in Japan. If you can’t find kombu, reserve the soba cooking water and use that, or if that doesn’t appeal, you can use a light, low sodium chicken stock.