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Holidays & Special Occasions

Toshikoshi Soba (Year-Crossing Buckwheat Noodles)

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10 min
Prep
15 min
Cook

Ingredients

  • 200 g dried soba noodles (7 oz)
  • 600 ml dashi stock (2.5 cups)
  • 60 ml soy sauce (1/4 cup)
  • 60 ml mirin (1/4 cup)
  • 1 tbsp sugar
  • 2 pieces tempura shrimp (store-bought or homemade), optional topping
  • 2 spring onions, finely sliced
  • Shichimi togarashi (seven-spice blend), to serve

Method

  1. Bring a large pot of water to a rolling boil and cook soba noodles according to package instructions, usually 4-5 minutes.
  2. Drain and rinse noodles thoroughly under cold running water to remove excess starch, then set aside.
  3. In a separate saucepan, combine dashi, soy sauce, mirin and sugar and bring to a gentle simmer for 5 minutes.
  4. Warm the drained noodles briefly by dipping in hot water or the broth, then divide among serving bowls.
  5. Pour hot broth over the noodles, top with tempura shrimp if using, and garnish with spring onion and a sprinkle of shichimi togarashi.

Introduction: Toshikoshi soba is eaten on New Year's Eve across Japan, a custom believed to date to the Edo period; the long, easily-cut buckwheat noodles symbolise letting go of the hardships of the past year and welcoming a long, resilient new one.

Cultural Background: Toshikoshi soba is eaten on New Year's Eve across Japan, a custom believed to date to the Edo period; the long, easily-cut buckwheat noodles symbolise letting go of the hardships of the past year and welcoming a long, resilient new one.

Tips: Rinsing the cooked soba under cold water is essential to remove surface starch and prevent a gummy texture.

Variations: Regional versions include kake soba (simple broth only), or toppings such as duck (kamo), deep-fried tofu (kitsune), or grated daikon.

Storage: Best eaten immediately; if needed, store noodles and broth separately in the refrigerator for up to 1 day.

Reheating: Reheat broth separately on the stovetop; briefly dip noodles in hot water to warm before combining, as reheating noodles directly in broth can make them mushy.

FAQs:

Q: Why is soba eaten specifically on New Year's Eve?

A: The noodles' length and the ease with which buckwheat strands break symbolise cutting ties with the year's hardships while wishing for a long life ahead.

Q: Can this be made vegetarian?

A: Yes, using a kombu-based dashi and vegetable tempura instead of shrimp.

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