Nabeyaki soba is a traditional Japanese dish, perfect for cool days. This broth is served in a terracotta or cast-iron nabe (pot), which retains the broth's heat while offering an attractive presentation. Udon noodles are usually used for this recipe, but I've substituted soba noodles (100% buckwheat) for a gluten-free version. You can also use 100% buckwheat spaghetti. Made with soba noodles, fresh vegetables, chicken or seafood, and an egg, nabeyaki soba combines unique textures and flavors in one bowl. Here's how to prepare this classic Japanese dish.

Nabeyaki Soba: a 100% buckwheat noodle broth (Japan)

Japan

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Preparation time 10 mins Cooking time 20 mins Total time 30 minutes

Difficulty: Beginner Servings: 4

Ingredients

Servings

• 300g of gluten-free soba noodles (or 100% buckwheat spaghetti)

• 700 ml of gluten-free dashi stock (can be replaced with fish stock)

• 3 tbsp gluten-free soy sauce

• 2 tablespoons of mirin

• 1 tsp of sugar (optional)

• 150g of chicken ( cut into pieces)

• 1 leek cut into rounds

• 4 shiitake mushrooms, sliced ​​(or portobello mushrooms or oyster mushrooms)

• 2 thinly sliced ​​carrots

• 2 handfuls (or frozen) spinach

• 4 eggs

• 1 sheet of nori, cut into thin strips (for garnish)

• Finely chopped chives or green onions (for garnish)

• lemon zest (optional)

Preparation

1. To prepare the broth: In a saucepan, bring the dashi broth to a boil. Add the gluten-free soy sauce, mirin, and sugar (if you prefer a slightly sweet taste). Let it simmer for a few minutes to allow the flavors to infuse.
2. Cook the buckwheat noodles: In a separate pot, cook the soba or buckwheat noodles according to the package instructions. Drain them, then rinse them under cold water to stop the cooking process. Set aside.
3. Cooking the ingredients in the nabe: Pour the hot broth into a pot. Add the chicken pieces or shrimp, leeks, mushrooms, and carrots. If using frozen spinach, add that as well. Simmer for about 5 to 10 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Add the noodles, spinach, and lemon zest (if using): Add the cooked soba noodles to the pot along with the fresh spinach. Simmer for one minute so the noodles absorb a little of the broth.

5. Add the egg: Gently crack the eggs one by one into the broth for each portion. Cover and cook for a few minutes until the egg white is set, but the yolk remains runny.
6. To serve and garnish: Remove the casserole from the heat and garnish with nori strips and chopped chives or green onions. Serve immediately to enjoy the warmth and aromas of this dish.

Note

You can replace the chicken with tofu for a vegetarian version.

Keywords: Nabeyaki Soba Japan, buckwheat noodle recipe, gluten-free soup recipe, Japanese recipe

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