Toshikoshi Soba Noodles Bowl
Toshikoshi Soba Noodles Bowl is a delicious and traditional Japanese dish enjoyed during New Year’s Eve. This vegan version includes a savory dipping sauce made with kombu and dried shiitake mushrooms, alongside air-fried tofu seasoned with Togarashi, sesame garlic spinach, and braised enoki mushrooms. It’s a flavorful, nutritious meal perfect for starting the New Year on a healthy note.
Table of Contents
- About Toshikoshi Soba Noodles
- Why You’ll Love This Toshikoshi Soba Bowl
- What Is In our Toshikoshi Soba Noodles Bowl?
- Key Ingredients
- How To Make Toshikoshi Soba Noodles Bowl
- Have It Your Way!
- Nutritional Facts:
- Other Recipes You’ll Love
- Toshikoshi Soba Noodles Bowl Recipe
About Toshikoshi Soba Noodles
Toshikoshi Soba, meaning “year-crossing soba,” is a traditional Japanese dish consumed on New Year’s Eve. The practice dates back to the Edo period (1603-1868) and symbolizes cutting off the hardships of the past year, ensuring a fresh start.
In Japan, eating soba noodles on New Year’s Eve is believed to bring good fortune, longevity, and resilience. The long, thin noodles represent a long and healthy life, while their ease of cutting signifies letting go of the past year’s troubles.
This dish, traditionally made with buckwheat noodles, has evolved over time, with various regions in Japan adding their unique touches. The vegan version is a modern twist that retains the symbolic and cultural essence of Toshikoshi Soba while catering to diverse dietary preferences.
Why You’ll Love This Toshikoshi Soba Bowl
- Symbolic: Embrace a traditional dish that brings good fortune and longevity.
- Flavorful: A rich, umami dipping sauce and delicious toppings.
- Healthy: Packed with nutrients from tofu, mushrooms, spinach, and soba noodles.
- Easy to Make: Simple ingredients and straightforward preparation.
- Versatile: Perfect for a New Year’s Eve meal or any day you crave a nutritious bowl.
What Is In our Toshikoshi Soba Noodles Bowl?
This delightful dish features a mix of wholesome ingredients:
- Soba Noodles: Traditional buckwheat noodles, symbolizing longevity.
- Vegan Dashi: Made with kombu and dried shiitake mushrooms, providing a savory umami flavor.
- Air-Fried Tofu: Seasoned with togarashi for a spicy kick.
- Sesame Garlic Spinach: Adds a garlicky, nutty flavor.
- Braised Enoki Mushrooms: Tender and flavorful, enhancing the umami profile.
Key Ingredients
- Soba Noodles: Buckwheat noodles that are gluten-free and rich in fiber.
- Kombu: Edible kelp used in making vegan dashi, adding depth to the broth.
- Dried Shiitake Mushrooms: Infuse the dashi with rich, earthy flavors.
- Tofu: Protein-packed and versatile, perfect for air frying with togarashi seasoning.
- Togarashi: A Japanese chili pepper seasoning blend, adding spice to the tofu.
- Spinach: Fresh spinach sautéed with sesame and garlic for a flavorful side.
- Enoki Mushrooms: Long, thin mushrooms braised to perfection, adding texture and flavor.
How To Make Toshikoshi Soba Noodles Bowl
Make the Vegan Dashi:
- Add 4 Cups of water to a sauce pan, add two dried Shiitake Mushrooms and bring to a boil. Simmer for 10 minutes.
- Turn off the heat, and add two Kombu pieces, and allow the dashi to come to room temperature. (roughly 10-15 minutes)
- Remove the boiled Shiitake mushrooms and Kombu, and set aside. The mushroom can be sliced and eaten, and the Kombu can be julienned into a seaweed salad if desired.
- To the cooled dashi, add 2 tbsp soy sauce, and 1 tbsp brown sugar, along with 1/2 cup of ice to chill it down further. It can also be placed into the refrigerator to cool off.
Cook Soba Noodles
- Bring a 2 quarts of water to a boil, and add in two package of soba and salt.
- Cook the noodles to package instructions.
- Strain and rinse the cooked Soba noodles under cold water.
- (optional) Drizzle with a little sesame oil keep the noodles from becoming sticky or place them in an ice bath.
Togarashi Tofu
- Press the Tofu to remove excess water.
- Slice the Tofu into desired shape.
- Place the tofu into a large mixing bowl and sprinkle on corn starch, along with salt, ground black pepper, and Shichimi Togarashi spice mixture.
- Shake to toss the tofu pieces gently so they are coated on all sides with the dry ingredients. Then add a spoonful or two of water and turn them with a silicone spatula to create a light batter.
- Transfer the tofu pieces onto a foil lined air fryer or baking sheet. Air fry on 350-375 F (175-190 C) for 15 minutes or until all tofu pieces are crispy on all sides. Adjust temperature and timing as needed based on your air fryer.
- Remove the crispy tofu pieces from the air fryer, and allow them to cool before serving.
Sesame Garlic Spinach
- In a pan over low heat, add 1 tsp of cooking oil along with the sliced garlic and sauté until garlic is lightly golden.
- Add all of the spinach, along with salt and ground black pepper. Allow the Spinach to wilt and all excess water to evaporate. Then add the sesame seeds and stir to combine.
- Serve immediately or store in the refrigerator.
Braised Enoki Mushrooms
- In a pan over low heat, add 1 tsp sesame oil along with the sliced garlic, and allow the garlic to soften.
- Then to the pan add soy sauce, rice wine vinegar, and agave nectar and combine.
- Then gently place the Enoki mushrooms into the pan, and allow it to cook on one side for 2-3 minutes. Then gently flip to the other side and allow it to cook for another 3-4 minutes. Spoon the excess sauce over the Enoki mushrooms, and allow the sauce to reduce and the mushrooms to cook through.
- Serve immediately or store in the refrigerator.
Assemble the Toshikoshi Soba Noodles Bowl
- Place cooked soba noodles in a bowl.
- Top with air-fried tofu, sesame garlic spinach, and braised enoki mushrooms.
- Serve the vegan dashi in a separate bowl for dipping.
Have It Your Way!
- Adjust the Spice: Increase or decrease the togarashi seasoning based on your spice preference.
- Add Vegetables: Incorporate other veggies like carrots, bell peppers, or bok choy for added nutrition and color.
- Change the Protein: Use tempeh or seitan instead of tofu for a different texture.
- Try Different Mushrooms: Experiment with shiitake, maitake, or oyster mushrooms.
- Customize the Broth: Add a splash of rice vinegar or a dash of miso paste to the vegan dashi for an extra layer of flavor.
Nutritional Facts:
- High in Protein: Tofu and soba noodles provide a good amount of plant-based protein.
- Rich in Fiber: Soba noodles and vegetables contribute to a healthy digestive system.
- Low in Fat: A light and nutritious meal that’s easy on the stomach.
- Vitamins and Minerals: Spinach and mushrooms are packed with essential vitamins and minerals.
Other Recipes You’ll Love
Toshikoshi Soba Noodles Bowl Recipe
Toshikoshi Soba Noodles Bowl
Toshikoshi Soba Bowl is a delicious and traditional Japanese dish enjoyed during New Year’s Eve. This vegan version includes a savory dipping sauce made with kombu and dried shiitake mushrooms, alongside air-fried tofu seasoned with togarashi, sesame garlic spinach, and braised enoki mushrooms. It’s a flavorful, nutritious meal perfect for starting the New Year on a healthy note.
Ingredients
- 2 Dried Soba Noodles
- Salt
- Long Hot Red Pepper
Togarashi Tofu
- 18 Oz Extra Firm Tofu pressed
- 3 Tbsp Corn Starch
- 1 Tsp Salt
- 1 Tsp Black Pepper ground
- 1 Tbsp Togarashi
- 2 Tbsp Water
Enoki Mushrooms:
- 6 Oz Enoki Mushrooms
- 1 Tsp Sesame Oil
- 2 Garlic Cloves thinly sliced
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar or Mirin
- 1 Tbsp Agave Nectar
Sesame Garlic Spinach:
- 3 Cups Baby Spinach
- 1 Tsp Cooking Oil
- 2 Garlic Cloves thinly sliced
- 1 Tsp Salt
- 1 Tsp Black Pepper ground
- 1 Tbsp Sesame Seeds toasted
Dipping Sauce
- 4 Cups Water
- 2 Dried Shiitake Mushrooms
- 2 Kombu medium pieces
- 2 Tbsp Soy Sauce
- 1 Tbsp Brown Sugar or Turbinado Sugar
- ½ Cup Ice
Equipment
Instructions
Dipping Sauce
- Add 4 Cups of water to a sauce pan, add two dried Shiitake Mushrooms and bring to a boil. Simmer for 10 minutes.
- Turn off the heat, and add two Kombu pieces, and allow the dashi to come to room temperature. (roughly 10-15 minutes)
- Remove the boiled Shiitake mushrooms and Kombu, and set aside. The mushroom can be sliced and eaten, and the Kombu can be julienned into a seaweed salad if desired.
- To the cooled dashi, add 2 tbsp soy sauce, and 1 tbsp brown sugar, along with 1/2 cup of ice to chill it down further. It can also be placed into the refrigerator to cool off.
Sesame Garlic Spinach:
- In a pan over low heat, add 1 tsp of cooking oil along with the sliced garlic and saute until garlic is lightly golden.
- Add all of the spinach, along with salt and ground black pepper. Allow the Spinach to wilt and all excess water to evaporate. Then add the sesame seeds and stir to combine.
- Serve immediately or store in the refrigerator.
Braised Enoki Mushrooms:
- In a pan over low heat, add 1 tsp sesame oil along with the sliced garlic, and allow the garlic to soften.
- Then to the pan add soy sauce, rice wine vigegar, and agave nectar and combine.
- Then gently place the Enoki mushrooms into the pan, and allow it to cook on one side for 2-3 minutes. Then gently flip to the other side and allow it to cook for another 3-4 minutes. Spoon the excess sauce over the Enoki mushrooms, and allow the sauce to reduce and the mushrooms to cook through.
- Serve immediately or store in the refrigerator.
Soba Noodles:
- Bring a 2 quarts of water to a boil, and add in two package of soba and salt.
- Cook the noodles to package instructions.
- Strain and rinse the cooked Soba noodles under cold water.
- (optional) Drizzle with a little sesame oil keep the noodles from becoming sticky or place them in an ice bath.
Togarashi Tofu:
- Press the Tofu to remove excess water.
- Slice the Tofu into desired shape.
- Place the tofu into a large mixing bowl and sprinkle on corn starch, along with salt, ground black pepper, and Shichimi Togarashi spice mixture.
- Shake to toss the tofu pieces gently so they are coated on all sides with the dry ingredients. Then add a spoonful or two of water and turn them with a silicone spatula to create a light batter.
- Transfer the tofu pieces onto a foil lined air fryer or baking sheet. Air fry on 350-375 F (175-190 C) for 15 minutes or until all tofu pieces are crispy on all sides. Adjust temperature and timing as needed based on your air fryer.
- Remove the crispy tofu pieces from the air fryer, and allow them to cool before serving.
Assemble the Toshikoshi Soba Bowl
- Place cooked soba noodles in a bowl.
- Top with air-fried tofu, sesame garlic spinach, and braised enoki mushrooms.
- Serve the vegan dashi in a separate bowl for dipping.
Notes
- Tofu Preparation: Pressing the tofu helps achieve a crispier texture when air-fried.
- Noodle Cooking: Rinse the soba noodles in cold water after cooking to remove excess starch and prevent them from sticking.
- Dashi Flavor: Adjust the soy sauce and mirin to your taste preference for a perfectly balanced dipping sauce.
- Storage: The components of the dish can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
Video
Nutrition
Serving: 1ServingCalories: 450kcal
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