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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