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Delicious bowl of Kake Soba, a simple hot soba noodle soup ready to savor.

Kake Soba (Simple Hot Soba Noodle Soup)

A comforting Japanese noodle soup made with savory dashi broth and tender soba noodles, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the broth
  • 2 tsp Japanese dark soy sauce (koikuchi shoyu) A rich depth of flavor; tamari can replace for a gluten-free option.
  • 4 tsp Japanese light soy sauce (usukuchi shoyu) Lightens the dish and heightens umami; regular soy sauce works too, though it’s saltier.
  • 1 tbsp mirin A hint of sweetness that rounds the dish; can substitute with a dash of sugar mixed into rice vinegar.
  • ¼ tsp sugar For a touch of extra sweetness; you can use agave nectar as an alternative.
  • ½ tbsp sake Adds depth and complexity; dry white wine can work if sake is unavailable.
  • 500 ml dashi stock Consider using homemade kombu-katsuobushi for an authentic experience or a high-quality packet.
  • 3 g bonito flakes (katsuobushi) Enhances the umami; don’t skip this for the best results!
For the noodles
  • 2 portions soba noodles Dried, fresh, or frozen, 100% juwari soba for GF; adzuki or rice noodles can work in a pinch.
For garnishing
  • finely chopped green onions Fresh garnish that adds flavor; chives or parsley can be substitutes.
  • Japanese chili powder (shichimi togarashi) Optional topping for those who enjoy a bit of heat; regular chili powder is fine.
  • yuzu peel Optional topping; adds a fragrant citrus finish; lemon zest is a great alternative.

Method
 

Preparation
  1. Make kaeshi by pouring the dark soy sauce, light soy sauce, mirin, sugar, and sake into a small saucepan and boiling for 1 minute. This can be prepared up to 2 weeks in advance if stored in a sealed container in the fridge.
  2. Pour the dashi stock into a separate pot, heat until almost boiling, then turn off the heat and add the bonito flakes. Let it sit undisturbed with a lid on for 2 minutes.
  3. Strain the dashi through a fine mesh sieve to remove the bonito flakes and return it to the pot.
  4. Heat on medium-low and add the kaeshi from step one.
  5. Stir the broth and heat to near serving temperature, about 185°F to 194°F. Taste test and adjust seasoning.
Cooking the Noodles
  1. Boil the soba noodles according to the package instructions.
  2. Strain the noodles and plunge them into an ice water bath.
  3. Pour freshly boiled water over the chilled and drained soba noodles right before serving.
Serving
  1. Place the noodles in serving bowls and pour the broth over the top.
  2. Garnish with finely chopped green onions, a sprinkle of shichimi togarashi, and a piece of yuzu peel.

Notes

Kake Soba is best enjoyed fresh. Ensure to put the noodles in warm bowls and pour the hot broth on top. Customize with green onions and shichimi togarashi for added flavor. You can include grilled chicken, shrimp, or tofu for extra protein if desired. Store broth and noodles in separate airtight containers in the fridge if you have leftovers. Broth can be frozen, but avoid freezing the noodles as they may become mushy.