Nourish: Toshikoshi Soba
December 29, 2024
As the clock inches closer to midnight on New Year’s Eve, the tradition of Toshikoshi Soba invites us to reflect on the year past and embrace the year ahead with an open heart. This comforting bowl of soba noodles, topped with seaweed and delicate slices of fishcake, symbolizes longevity and the seamless transition from one year to the next. The name "Toshikoshi" literally means "year-crossing," a gentle reminder of crossing over into the new year with intention and gratitude. Here is a recipe that celebrates these timeless values, perfect for sharing with loved ones or savoring in peaceful contemplation.
Toshikoshi soba is often enjoyed on New Year’s Eve, but it can also be a lovely way to begin New Year’s Day with intention and gratitude. This is a dish that is completely customisable so feel free to add other toppings like tempura or spinach for additional texture and flavor. Wishing you a happy new year and a great start to 2025! Thank you for following along our journey this year.
Ingredients
Broth Ingredients
- 3 cups dashi (traditional Japanese soup stock)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon sugar
- A pinch of salt, to taste
Toppings Ingredients
- Dried wakame seaweed, rehydrated
- Kamaboko (fish cake), preferably with a pink swirl
- Green onion or scallion, thinly sliced
- Shichimi togarashi (Japanese seven spice), for garnish (optional)
Soba Ingredients
- 150 grams dried soba noodles
* Ingredients (Serve 2)
Steps
- First we prepare the broth. In a medium saucepan, combine the dashi, soy sauce, mirin, sugar, and salt. Bring the mixture to a gentle simmer over medium heat. Adjust the seasoning as needed and keep warm.
- In a separate pot, bring water to a boil. Add the soba noodles and cook according to the package instructions (typically 5-7 minutes). Once cooked, drain and rinse the noodles under cold running water to remove excess starch. This step ensures a smooth texture.
- To assemble the bowl, divide the warm soba noodles into two individual serving bowls. Ladle the hot broth over the noodles. Top each bowl with strips of rehydrated nori, slices of fishcake, and a generous sprinkle of green onions. If desired, add a pinch of shichimi togarashi for a hint of spice. Serve immediately while the broth is hot.
