Soba Slop
Soba Slop
Ingredients
For the Soup Base
- 12 cups water
- 2 teaspoons dashi powder
- 4 tablespoons soy sauce
- 6 tablespoons mirin
- 4 tablespoons sake
- 4 teaspoons ponzu, for drizzling
- 1 lemon, cut into 4 wedges, optional
- 1 teaspoon togarashi, or to taste
For the Soba Slop
- 1 pound soba noodles
- 1 cup green onions, chopped
- 1 cup water chestnuts, canned, drained
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, shredded
- 1 pound firm tofu, cubed
- 4 teaspoons chili crisp, or to taste
Instructions
- 1
Prepare all vegetables: chop the green onions, drain the canned water chestnuts, slice the shiitake mushrooms, shred the carrots, and cube the tofu. Set aside.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, typically 3-5 minutes, until al dente. Drain the cooked soba noodles and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 5 min•🌡️ 212
- 3
While the noodles are cooking, prepare the soup base. In a separate large pot, combine 12 cups of water, 2 teaspoons of dashi powder, 4 tablespoons of soy sauce, 6 tablespoons of mirin, and 4 tablespoons of sake. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min•🌡️ 212
- 4
Once the soup base is boiling, add the chopped green onions, drained water chestnuts, sliced shiitake mushrooms, shredded carrots, and cubed tofu to the pot. Reduce heat to a simmer and cook for 2-3 minutes, allowing the vegetables to heat through and slightly soften.
⏱️ 3 min
- 5
Divide the cooked soba noodles evenly among four serving bowls. Ladle the hot soup with all the vegetables over the noodles in each bowl.
⏱️ 1 min
- 6
Finish each serving with a drizzle of ponzu, a squeeze of lemon from one of the wedges (if desired), a sprinkle of togarashi, and a spoonful of chili crisp. Stir everything together gently and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soba Slop
For the Soup Base
- 12 cups water
- 2 teaspoons dashi powder
- 4 tablespoons soy sauce
- 6 tablespoons mirin
- 4 tablespoons sake
- 4 teaspoons ponzu, for drizzling
- 1 lemon, cut into 4 wedges, optional
- 1 teaspoon togarashi, or to taste
For the Soba Slop
- 1 pound soba noodles
- 1 cup green onions, chopped
- 1 cup water chestnuts, canned, drained
- 1 cup shiitake mushrooms, sliced
- 1 cup carrots, shredded
- 1 pound firm tofu, cubed
- 4 teaspoons chili crisp, or to taste
Instructions
- 1
Prepare all vegetables: chop the green onions, drain the canned water chestnuts, slice the shiitake mushrooms, shred the carrots, and cube the tofu. Set aside.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, typically 3-5 minutes, until al dente. Drain the cooked soba noodles and rinse briefly with cold water to prevent sticking. Set aside.
⏱️ 5 min•🌡️ 212 - 3
While the noodles are cooking, prepare the soup base. In a separate large pot, combine 12 cups of water, 2 teaspoons of dashi powder, 4 tablespoons of soy sauce, 6 tablespoons of mirin, and 4 tablespoons of sake. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min•🌡️ 212 - 4
Once the soup base is boiling, add the chopped green onions, drained water chestnuts, sliced shiitake mushrooms, shredded carrots, and cubed tofu to the pot. Reduce heat to a simmer and cook for 2-3 minutes, allowing the vegetables to heat through and slightly soften.
⏱️ 3 min - 5
Divide the cooked soba noodles evenly among four serving bowls. Ladle the hot soup with all the vegetables over the noodles in each bowl.
⏱️ 1 min - 6
Finish each serving with a drizzle of ponzu, a squeeze of lemon from one of the wedges (if desired), a sprinkle of togarashi, and a spoonful of chili crisp. Stir everything together gently and serve immediately.
⏱️ 1 min