MY VERSIONA LIGHT AND EASY DELICIOUSJAPANESE NOODLE SOUPLOVING IT

This is a rich dashi soup made from sardines, konbu, and coarse bonito flakes.If you make this using just dried sardines, it becomes something entirely new.Keep adjusting the heat to keep the liquid to just before boiling. Recipe by Cooking S Papa

I wrote down this recipe for soba and udon broth as a memo for myself.I use dashi stock granules. Recipe by Ogui Ichika

A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba!To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778

My friend in Niigata gave me delicious soba noodles, so I wanted to make a simple dish to bring out the soba noodles.Fry the mushrooms well! The aroma will stimulate your appetite.Any kind of mushroom is ok, but do not forget the nameko as their slippery texture is key to the overall flavour. Recipe by Renaken

My husband asked me to make soba for lunch, so I added some leftover chicken and created the broth.It's also an option not to include any chicken and top your noodles with a simple combination of green onions and tempura crumbs.If you cook the chicken as-is in the mentsuyu, the oils from the chicken will render. So rinse in boiling water beforehand. Recipe by Snow*Love.

I tried making this warm soba noodle dish for lunch, using some naturally grown nameko mushrooms that my relatives sent to me, using some rather spicy daikon radish I grew in my garden. I also added split-bean natto.This is best made with handmade noodles and dashi stock made from scratch, but it's an easy recipe so please forgive the shortcuts.Use the brands or types of soba, daikon radish, natto and nameko mushrooms that you prefer. For 1 servings. Recipe by Risa papa

If you eat this when you feel start feeling ill, it will warm you up and make you feel better!Try it when you're coming down with a cold.Dried mushrooms adds more flavor to the soup.If you have leftover mushrooms, dry them, and they will keep for a while.It's piping hot when just served, so be careful.Use whichever mushrooms you like. Shiitake or king oyster mushrooms are also delicious with this soup.This soup is a bit salty since it's Kanto style.Adjust the taste of the soup to your liking, using store-bought mentsuyu, etc. Recipe by Nanamama

I still dream of the kamo-seiro soba noodles I had previously. I tried this easy recipe at home instead.Adjust the taste as soy sauce differs in saltiness by brand.When in season, serve with yuzu peel to enhance the aroma. Recipe by Koutarochan

This curry soba recipe was passed down by my mother and cannot be compared to any restaurant! It is a winner recipe for all.If serving this later, skip Step 6 and add the katakuriko right before eating.Step 8: I recommend garnishing the dish with Japanese leeks (we do not as my husbands cannot eat it).This curry soba and udon dish is perfect for both cold and hot days. Recipe by Ga-bera

I love soba! I received some Shinshuu soba as a gift, so I took some time to prepare it properly.After combining the flavoring ingredients, don't let them come to a boil or you'll lose the delicate flavor.Soak the green onions in water to get rid of the harsh flavor and sliminess. For 300 ml of dipping sauce. Recipe by Asamato.