Okinawa Soba (Okinawa’s Soul Food)

Name: Okinawa Soba (Okinawa’s Soul Food)
Yield: Serves 5 servings
Ingredients: Recipe ID: 20812594 Okinawa soba noodles; 2.2 lbs pork soup bones (1 kg); 12 3/4 cups water (3 liters); 1 oz dried bonito flakes (30 g); 6 cups water; 2 tablespoons salt; 2 tablespoons soy sauce; 10 slices simmered pork belly (store-bought); 1 medium tube kamaboko (fish cake); Chopped green onions, to taste; Pickled red ginger, to taste

沖縄市役所市民健康課 @OkinawacityCookpad

Okinawa soba is a type of noodle soup that doesn’t use buckwheat flour. Each serving has about 443 calories and 5.5g of salt. Recipe by Okinawa City.

About this recipe:
Okinawa soba broth is made rich with pork stock, and it’s topped with simmered pork belly. The name of the dish changes depending on the topping. This version uses a pork and bonito broth and is topped with simmered pork belly (sanmai niku). You can also use soki (pork spare ribs) or tebichi (pork trotters) if you like!

Okinawa soba is a type of noodle soup that doesn’t use buckwheat flour. Each serving has about 443 calories and 5.5g of salt. Recipe by Okinawa City.

沖縄市役所市民健康課 @OkinawacityCookpad

Okinawa soba is a type of noodle soup that doesn’t use buckwheat flour. Each serving has about 443 calories and 5.5g of salt. Recipe by Okinawa City.

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Ingredients

Serves 5 servings

Recipe ID: 20812594 Okinawa soba noodles
[Pork Broth]
2.2 lbspork soup bones (1 kg)
12 3/4 cupswater (3 liters)
[Bonito Broth]
1 ozdried bonito flakes (30 g)
6 cupswater
2 tablespoonssalt
2 tablespoonssoy sauce
[Toppings]
10 slicessimmered pork belly (store-bought)
1medium tube kamaboko (fish cake)
Chopped green onions, to taste
Pickled red ginger, to taste

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Steps

1

Rinse the pork bones thoroughly with hot water.
2

Place the bones in a pot and cover with water. Bring to a boil, then drain and discard the water.
3

Rinse the bones under running water to remove any scum. Return the bones to the pot, add 12 3/4 cups (3 liters) of water, and simmer gently for about 1 hour, skimming off any scum that rises to the surface to make the pork broth.
4

For the bonito broth, bring 6 cups of water to a boil, add the bonito flakes, reduce to low heat, and simmer for about 10 minutes.
5

Combine the pork broth and bonito broth, then season with salt and soy sauce to taste.
6

Briefly dip the noodles in boiling water, then place them in serving bowls. Top with 1/4-inch thick diagonal slices of kamaboko, simmered pork belly, pickled red ginger, and chopped green onions.
7

Pour the hot broth over the noodles and toppings. Enjoy! If you like, add koregusu (Okinawan chili-infused awamori) for extra flavor.