I’ve never considered myself superstitious. In fact, in my head, being born on the 13th of the month somehow made me immune to bad luck. Walking under a ladder? No big deal. A black cat crossing my path? A good omen! A mirror broke? Just an excuse to buy a new one.
So, it’s interesting that my (Japanese) culture is extremely superstitious. Whether it’s about numbers, blood type, or the direction you face when you sleep, there’s an overwhelming amount of things to avoid (cutting your nails at night) or remember. But one thing I never forget to do is eat toshikoshi soba on New Year’s Eve.
Translating into “year-crossing noodle,” toshikoshi soba is a warm, comforting buckwheat noodle dish meant to be slurped at midnight. It’s a time to reflect on the past year while ushering in the coming year.
In its simplest form, toshikoshi soba is buckwheat soba noodles in hot dashi (broth). Here’s a basic recipe, but feel free to make your broth from scratch or customize it to your liking with a variety of toppings (see suggestions below).
EASY TOSHIKOSHI SOBA
- Two bundles 3.2 oz. (9 g.) buckwheat noodles
- 1 16.9-oz. bottle tsuyu or mentsuyu*
* “Tsuyu” refers to sauce or soup base, and “men” refers to noodles, so tsuyu and mentsuyu are essentially the same.
We used kombu, or seaweed-based, tsuyu.
- Carrots
- Hard- or soft-boiled egg
- Kamaboko (fishcake)
- Scallions or green onions
- Shiitake mushrooms
- Tempura (shrimp, vegetable)
- Wakame (seaweed)
We made fun shapes out of the carrots, kamaboko, and shiitake mushrooms with mini cookie cutters. If you’re using dried shiitake mushrooms or wakame, remember to allow time for rehydration.
Instructions
Prepare noodles according to package instructions. Drain and rinse under cold water. Transfer noodles to two bowls.
In a saucepan, dilute tsuyu with water, about a quarter cup of sauce to two cups of water. Depending on the brand of sauce and how strong you want your dashi (soup base), you can add more or less water.
Note: My grandmother used to add a hint of sugar to make the dashi slightly sweet, which I enjoy. But my husband prefers a salty dashi. So, don’t be afraid to experiment with flavors!
Once the dashi is warm, pour into bowls. Add toppings of choice. Slurp in the new year!
Happy New Year, and don’t forget the ozoni!
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