Hearty and Warm Buckwheat Noodles (On-soba)
A Comforting Winter Dish: How to Make Delicious Hot Buckwheat Noodles
Craving a warm, comforting bowl of soup on a chilly day? This recipe for delicious hot buckwheat noodles (On-soba) is easy to make at home and will warm you from the inside out. The deep, rich broth combined with chewy noodles and various toppings makes for a truly satisfying meal.
Broth Ingredients- 5 Anchovies (gutted)
- 1 piece Kombu (10cm x 10cm)
- 5 cups Water
Cooking Instructions
Step 1
Let’s start by making a delicious broth. Clean the anchovies by removing their guts. Cut the kombu into a 10cm x 10cm square. Place the water, anchovies, and kombu in a pot, preferably in a broth bag for easy removal. Bring to a simmer over medium heat and cook for at least 5 minutes to allow the umami flavors of the kombu and anchovies to infuse into the water.
Step 2
Once the broth begins to simmer, carefully remove the kombu first to prevent a bitter taste from developing. Remove the broth bag containing the anchovies as well. To the clear, flavorful broth, add 1/2 cup of tsuyu and 1 Tbsp of tuna extract. Season with a pinch of salt to your taste. You can adjust the saltiness as tsuyu is already seasoned, so taste as you go.
Step 3
While the broth is simmering, crack an egg into a bowl and whisk it well. When the broth is bubbling, slowly drizzle the whisked egg into the simmering liquid. Avoid stirring; let it cook gently to create soft, fluffy egg ribbons that will serve as a beautiful topping.
Step 4
Add the thinly sliced scallions and thinly sliced fried tofu pouches (aburaage) to the broth and let them simmer together. The refreshing aroma of the scallions and the subtle sweetness of the tofu will enrich the flavor of the broth. Continue to simmer for about 2-3 minutes until the tofu has softened and absorbed some of the broth.
Step 5
Here’s a tip for those who enjoy a bit of spice! Like me, when the kids are away or you’re craving a spicy kick, try adding a thinly sliced Cheongyang pepper. It adds a pleasant heat to the broth, making it even more invigorating. (Omit if you prefer no spice.)
Step 6
Now it’s time to cook the buckwheat noodles. In a large pot of boiling water, add 230g of buckwheat noodles and cook according to the package instructions. Buckwheat noodles can become mushy if overcooked, so be mindful of the cooking time. Once cooked, immediately rinse the noodles under cold water to remove excess starch, then drain them thoroughly.
Step 7
Arrange the drained buckwheat noodles attractively in a serving bowl. Gently ladle the hot broth over the noodles to ‘warm them through’ (Torei). This technique involves pouring the hot broth over the noodles to heat them without making them soggy, preserving their chewy texture. Repeat this process 2-3 times for perfectly warm noodles.
Step 8
Finally, just before serving, generously sprinkle shredded seaweed (nori) on top as desired. Your delicious hot buckwheat noodles are ready! The combination of the warm broth, chewy noodles, and savory seaweed is simply exquisite. Enjoy this comforting bowl on a cold day!
