New Year’s Eve Soba Noodles: Traditional Dish!

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Serve my Wasabi Peanut Mushroom Soba Noodles this New Year’s Eve! Toshikoshi Soba, “year-end soba” is a traditional New Year’s Eve dish in Japan. The ritual says that it is bad luck to not finish your soba before midnight. Soba is usually eaten cold, however on New Year’s Eve the soba noodles are likely prepared and eaten warm with a side sauce or dipping broth. And not only is this a delicious traditional dish, soba noodles (made from buckwheat) are incredibly healthy too – rich in B vitamins, iron, fiber and minerals. Serve soba, get my recipe..

Fun Fact: Buckwheat isn’t a grain. It is a relative of the rhubarb family. Get more soba noodle facts, preparation tips and nutritional info here.

Chilled Wasabi Peanut Citrus Soba Noodles, with Mushrooms
vegan, makes about 6 servings

1 package Soba Noodles, 8.8 ounces
Boiling Broth:
1 orange, juiced and zested
2 Tbsp agave syrup
1 tsp black pepper
2 Tbsp wasabi powder
4 Tbsp soy sauce
a few dashes of dried spices (garlic powder onion powder – whatever you have on hand)

Cold Toss-In Ingredients:
2 Tbsp sesame oil (use another oil if no sesame oil on hand)
1 lime, juiced
1/4 cup crushed peanuts
1/4 cup scallions, chopped thin
1 cup sauteed mushrooms
1 small can mandarin oranges
black pepper to taste

optional soba add-ins:
a few sliced umeboshi plums for garnish/fold-in
2 Tbsp peanut butter
chopped parsley or cilantro
sesame seeds
fresh grated ginger


1. Prepare boiling broth by adding 3 1/2 cups of water to soup pot. Add in all broth ingredients: juice and zest, agave syrup, black pepper, wasabi powder, soy sauce. Bring broth to a boil.

2. Add in the dry soba noodles. Make sure the noodles are completely covered with water. If you need to add more liquid, add more water as needed.

3. Boil noodles for 6-8 minutes. While boiling, prepare a big bowl of ice water bath. You can also prep the toss-in ingredients while the noodles are boiling (chop the scallions, etc.)

4. After 6-8 minutes drain noodles, however do not toss the boiling broth down the drain – save it in a separate bowl. This leftover broth can be used as a flavoring ingredient in other dishes or even sipped as a soup on its own.

5. Immediately submerge the noodles (still in a strainer) into the ice bath. Rinse the noodles very well with ice cold water. Toss to remove excess water. Set aside. Dry well with air. Dry them on a bamboo mat if you have one.

6. You can now prepare the mushrooms by lightly sauteing them in the leftover broth and a bit of oil. I used a tsp of olive oil, but use whatever you’d like. Allow cooked mushrooms to chill in fridge. Drizzle a few drops of sesame oil on top if you’d like. Sesame oil is best when added cold to salads and noodles. It is not ideal for heat.

7. Next, add cold noodles to a large mixing bowl and toss with the flavoring ingredients: sesame oil, peanuts, pepper, scallions, lime, mushrooms and optional citrus. Only use half your portion of mushrooms for the toss-in. The other half will be used as a garnish.

8. Place noodles and shrooms in the fridge to chill for at least 20 minutes before serving. These noodles also taste divine the next day. Cold soba is delicious and healthy.

Also try my Pad Thai Soba Noodles Recipe

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