Make this 10-Minute Hot Japanese Soba Noodles for your next lunch! The dashi broth has a refreshing citrus and umami flavor. Serve with some roasted seaweed, wasabi, and green onions for an authentic Japanese meal.
🔍 Quick Look: Hot Japanese Soba Noodles
- What is it? Japanese soba noodles are usually served by dipping the buckwheat noodles in a cold dashi broth (made from kelp, dried anchovies and shiitake mushrooms), but my recipe serves the noodles in a hot broth with the same flavors as the OG dish.
- Why you’ll love this recipe: Authentic Japanese flavors that can be made in minutes! The noodles are super quick to cook (less than 5 minutes). You don’t need to simmer the broth for hours, when you can use my favorite shortcut of mixing boiling water and dashi powder together. The hot soba noodles can be topped with a variety of toppings such as nori, fish cake, tempura, tofu or soft-boiled egg.
- 🕒 Total Cook Time: 10 Minutes
- 🔥 Cook Method: The soba noodles are boiled, drained, and rinsed under running water. Then make the soup base by mixing hot water with dashi powder, soy sauce, and ponzu. Finally, add the noodles to the broth. If you’re looking for more quick noodle soup recipe, my Easy Udon Soup is also a must-try!
- 👩🍳 Flavor Profile: The noodles have a nutty flavor while the broth has a refreshing and savory taste from the lemon and dashi.
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Why You’ll Love This Recipe
Soba noodles are thin noodles made from buckwheat flour, commonly enjoyed in both hot and cold Japanese dishes. For this recipe, I made a hot version with a simple, easy-to-make soup base using dashi powder and ponzu sauce!
Personally, I love hot soups so I used the same flavor profile as the cold soba noodles and mixed in ponzu. I recommend to make this a more filling meal with sliced green onions and some extra protein/vegetables like pairing it with crispy shrimp tempura, roasted seaweed or steamed okra for extra fiber.
If you love easy noodle recipes, you might also enjoy my Vietnamese Beef Pho, Creamy Tofu Udon Noodles, and Easy Dan Dan Noodles.
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Key Ingredients
Here’s a look at what you need to make these Japanese Hot Soba Noodles. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Soba noodles – also known as buckwheat noodles are dry noodles that can be found in the Japanese grocery store or asian grocery store. They are inexpensive and very quick to cook.
- Sliced green onions – I recommend adding sliced green onions when serving for a crisp and refreshing taste to the broth.
- Dashi powder – This is a quick alternative compared to making your own dashi stock with dried anchovies, shiitake mushroom and kelp. I use the Hondashi brand and is a very common ingredient found in all Asian grocery stores.
- Ponzu sauce (can sub with soy sauce) – I like to add ponzu instead of soy sauce for a sweet and slightly acidic flavor to my broth. This is also less salty than soy sauce.
- Squeeze of fresh lemon or lime – is optional but makes the soup taste extra refreshing and doesn’t make the broth sour at all!
Additional toppings (optional) are usually served with Japanese soba noodles. I like to add roasted seaweed, tempura shrimp, natto, okra, cooked cabbage depending on what I have in the fridge and how much time I have to cook.
Substitutions and Variations
- Broth base: Replace dashi powder with vegetable broth or chicken broth for a different flavor profile.
- Don’t have ponzu? No problem! Mix together 2 tablespoons low sodium soy sauce, 2 tablespoons citrus juice (lemon or lime), and ½ teaspoon sugar.
- Spice it up: Add a dash of chili oil, sriracha, or shichimi togarashi for a spicy kick.
How to Make Hot Soba Noodles
Step 1: Boil soba noodles according to package directions.
Step 2: While the soba is boiling, make your soup base. Mix hot water (grab the hot water from the pot!) with dashi powder, soy sauce, and ponzu sauce together until dashi powder has dissolved.
PRO TIP: I recommend boiling the hot water so your soup is extra hot!
Step 3: Strain your soba noodles and rinse under running water so the noodles are not stuck together.
Step 4: Assemble the hot soba noodles by adding the strained noodles to your soup base. Garnish with sliced green onions and fresh lemon (or lime). I love serving with roasted seaweed and tempura shrimp for a full meal!
Expert Tips
- Use plenty of water: Cooking soba in a large pot with lots of water helps prevent the noodles from clumping and and cooks them evenly.
- Use the boiling water from cooking the soba noodles to make things quick and easy when you’re making the broth.
- Rinse thoroughly: Rinse cooked noodles under cold running water to remove excess starch and prevent sticking.
Recipe FAQs
Soba noodles are mostly made from buckwheat, giving it a nutty taste and a lighter texture. Ramen noodles are made from wheat, with a richer flavor and often served in hearty broths.
Yes! You can prepare ahead by cooking and rinsing the noodles, then storing them separately from the broth in an airtight container. Reheat the broth and add the noodles just before serving to maintain their texture.
It pairs well with a variety of dishes! They go great with tempura, grilled chicken like Chicken Yakitori, tofu, or vegetables. For a heartier meal, try adding a soft-boiled egg or Soy Cured Egg Yolks. They also complement both Japanese dishes and fusion meals such as Katsudon (Pork Cutlet Rice) or Honey Chilean Sea Bass.
Hot Japanese Soba Noodles
Ingredients
- 1 bundle soba noodles
- ½ tablespoon dashi powder
- 1 tablespoon soy sauce
- 1 cup hot water
- 2 ponzu sauce (can sub with soy sauce)
- 1 green onion sliced
Optional Toppings
- roasted seaweed
- tempura shrimp
- natto
- okra
- wasabi
Instructions
- Boil soba noodles according to package directions.
- While the soba is boiling, make your soup base. Mix hot water (use water from the boiling noodles) with dashi powder, soy sauce, and ponzu sauce together until dashi powder has dissolved.
- Strain your soba noodles and rinse under running water so the noodles are not stuck together.
- Assemble the hot soba noodles by adding the strained noodles to your soup base. Garnish with sliced green onions and fresh lemon (or lime). I love serving with roasted seaweed and tempura shrimp for a full meal!
Notes
-
- Use plenty of water: Cooking soba in a large pot with lots of water helps prevent the noodles from clumping and and cooks them evenly.
- Use the boiling water from cooking the soba noodles to make things quick and easy when you’re making the broth.
- Rinse thoroughly: Rinse cooked noodles under cold running water to remove excess starch and prevent sticking.
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