New Year’s Soba

New Year’s Soba - 1 Guiding Stars

Active Time

15 min.

Total Time

20 min.

Servings

4 (426 g)

Toshikoshi soba, loosely translated as “year-turning noodles,” is a traditional Japanese meal used to ring in the new year. It’s traditionally made with dashi, and if you’re feeling adventurous, you can search the internet for traditional recipes and replace the broth here with dashi stock. This recipe is modified to help you make a less salt-heavy version with ingredients that are easily found in your grocery store, but if you have a chance to check out your local Asian market and ask for guidance, you’re sure to discover new flavors that will delight you.

Ingredients

4 cups low-sodium mushroom or vegetable broth
⅓ cup mirin or sake
1 (½ oz.) pkg. nori (about 8 sheets), crumbled
⅓ cup low-sodium soy sauce
1 Tbsp. sesame oil
8 oz. shiitake mushrooms, sliced
8 oz. 100% whole buckwheat soba noodles
1 bunch spring onions, sliced thin

Directions

In a large pan, bring your broth to simmer. Add the mirin and simmer for 2-3 minutes. Lastly, crumble in one sheet of the nori and add the soy sauce. Keep warm.
At the same time, heat the sesame oil in a frying pan over medium heat. Add the mushrooms and cook until they have released their liquid and the pan has cooked mostly dry. Remove from heat.
Cook soba noodles in water, according to package instructions. Drain and divide into four bowls.
Pour broth over the noodles and top with the cooked mushrooms, crumbled nori, and sliced onions.

Nutritional analysis per serving: Calories 310; Total Fat 5g (6% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 915mg (40% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 6g (21% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 10% DV; Vitamin K 40% DV; Phosphorus 25% DV; Niacin 20% DV.