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A fully assembled bowl of Okinawa Soba with noodles, broth, pork, and toppings.

Okinawa Soba (Okinawan Noodle Soup)

A brief overview of the dish, such as: "A traditional Okinawan noodle soup made with chewy wheat noodles, rich pork broth, and flavorful toppings like tender pork, green onions, and pickled ginger.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Okinawan
Servings 4 people
Calories 450 kcal

Ingredients
  

  • 200 g Okinawa soba noodles
  • 1 liter pork bone broth
  • 200 g pork belly or pork ribs
  • 2 green onions sliced
  • 4 slices kamaboko fish cake
  • 1 tbsp pickled ginger
  • 1 tbsp soy sauce optional
  • 1 tsp salt to taste

Instructions
 

Prepare the Broth:

  • In a large pot, simmer pork bones, bonito flakes, and kombu for 2-3 hours. Strain the broth and season with soy sauce and salt.

Cook the Noodles:

  • Boil the Okinawa soba noodles according to the package instructions. Drain and rinse under cold water.

Prepare the Toppings:

  • Slice the pork belly or ribs and cook until tender. Slice the green onions and kamaboko.

Assemble the Dish:

  • Place the noodles in a bowl, ladle the hot broth over them, and add the pork, green onions, kamaboko, and pickled ginger.

Serve:

  • Enjoy your Okinawa Soba hot, garnished with additional toppings if desired.

Notes

Noodle Tips:
  • Use authentic soba noodles for the best texture and flavor. If unavailable, thick wheat noodles or udon can be substitutes, though the taste will differ slightly.
  • Avoid overcooking the noodles, as they should remain chewy and firm.
Broth Variations:
  • For a lighter broth, you can use chicken or vegetable stock instead of pork bone broth.
  • Add a splash of mirin or sake to the broth for a subtle sweetness and depth of flavor.
Toppings Customization:
  • Feel free to experiment with toppings! Try adding boiled eggs, bamboo shoots, or even seafood like shrimp or squid.
  • For a vegetarian version, replace the pork with tofu or mushrooms and use a kombu-based broth.
Storage and Reheating:
  • Store the broth, noodles, and toppings separately in airtight containers in the refrigerator for up to 3 days.
  • When reheating, bring the broth to a gentle simmer and cook fresh noodles for the best texture.
Serving Suggestions:
  • Serve it with a side of pickled vegetables or a simple green salad for a complete meal.
  • Pair it with a cup of green tea or a cold glass of awamori (Okinawan rice wine) for an authentic experience.
Keyword Japanese noodle soup, Okinawa Soba, Okinawan cuisine, Okinawan Noodle Soup