Soba
Dried soba noodles, kombu and bonito flakes come together in this Japanese pasta — 60 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Make a dashi by soaking the kombu in the water for 20 minutes, then heating it slowly until small bubbles form and removing the kombu just before it boils.
- Add the bonito flakes to the hot dashi, turn off the heat, and let them steep for 3 to 4 minutes until they sink, then strain through a fine sieve and discard the solids.
- Combine the strained dashi with the soy sauce, mirin, and sugar, and warm gently for the hot version or chill thoroughly in the refrigerator for the cold version.
- Bring a large pot of unsalted water to a rolling boil and cook the soba for the time on the package, usually 4 to 5 minutes, stirring so the strands do not clump.
- Drain the soba and, if serving cold, rinse the noodles under cold running water while rubbing gently to remove surface starch, then drain again well; for the hot version, divide the noodles among bowls and pour over the warm broth.
- Serve the cold soba on plates or baskets with the dipping broth alongside, garnished with thinly sliced scallions, a dab of wasabi, and shredded nori to stir in as you eat.
You'll use: Large pot · Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Soba
- Teriyaki Chicken Casserole Chicken
- Honey Teriyaki Salmon Seafood
- Katsu Chicken curry Chicken
- Chicken Karaage Chicken
Tips & common questions
How long does Soba take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Soba is an original Japanese recipe developed in-house by Consomee. Photo: Summer Vegetables Soba by Kōko Ichibankan.jpg by Miyuki Meinaka, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.