Toshikoshi Soba (New Year’s Eve Soba) 年越しそば

• 2 1/2 cup (600 ml) dashi
• 1 tbsp sake
• 2 tbsp mirin
• 1/2 tsp sugar
• 1/2 tsp msg
• 2 tbsp soy sauce
• 2 bundles of soba
• 2 scallions, sliced

Toppings of choice

• tempura
• inari (fried tofu)
• wakame (seaweed), rehydrated
• daikon, grated
• kamaboko (fish cakes), sliced
• ganmodoki (fried tofu cakes), sliced
• togarashi

Kombu Dashi from scratch

• 2 3/4 cup water (660ml)
• 1 piece of kombu, 10g

Mentsuyu Broth Version

• 2 1/4 (550 ml) cup water
• 6 tbsp (85 ml) mentsuyu
• 3 scant tbsp (40 ml) mirin

Tempura batter

• 1/2 cup (60g) cake flour
• 1 tbsp (10g) potato starch
• pinch of salt
• 100 ml ice cold sparkling water (or regular water)
• 4 tsp vegan mayo OR vinegar

1. 1

   Add dashi to a pot and bring to a simmer. Add sake, mirin, sugar and msg. Stir to combine. Once simmering, add the soy sauce. Turn off the heat, remove from the stove and set aside.

2. 2

   Cook soba noodles following package directions. Drain and rinse the soba noodles well to remove excess starch. Gently squeeze the soba noodles to remove excess water.

3. 3

   Prepare any toppings you would like to add (see above for options).

4. 4

   Place the pot of soup base back onto the stove over medium high heat. Once simmering, add the soba noodles and let it re-heat for about 20-30 seconds.

5. 5

   Divide the noodles between two bowls and pour the hot soup broth on top. Add your toppings, serve and enjoy!

Kombu Dashi

1. 6

   In a medium pot add kombu and water, and allow it to soak for at least 3 hours.

2. 7

   Turn on heat to medium low and bring to a light simmer, for about 10 minutes.

3. 8

   Skim the surface if needed. Just before boiling, remove the kombu from the pot. Kombu dashi is now ready to be used.

Mentsuyu Broth Version

1. 9

   Add the tsuyu, mirin and water to a medium pot and stir. Heat over medium until just simmering and hot.

Tempura Batter

1. 10

   Prepare any vegetables / proteins you are using to make tempura. Root vegetables should be sliced thinly.

2. 11

   Add flour, potato starch and salt to a bowl. Add the mayo (or vinegar) and ice cold water / sparkling water and stir. Do not over mix or it will form gluten, some clumps of flour is okay.

3. 12

   Add oil to a deep fryer or pot, about 2 inches in height. Heat oil to 170 C (340 F). Once heated, dip the vegetables into the batter and carefully add it to the oil to fry. Do not overcrowd or the tempura will drop. Try to keep the temperature as consistent as possible for best results. Fry for about 3-4 minutes. Place onto a wire rack to let excess oil drip off.