Nabeyaki soba is a traditional Japanese dish, perfect for chilly days. This broth is served in a terracotta or cast iron nabe (pot), which helps retain the heat of the broth while offering a beautiful presentation. Usually we use Udon noodles for this recipe, but I replaced them with 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 is how to prepare this typical Japanese recipe.

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

Japan

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

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

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

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

• 3 tbsp gluten-free soy sauce

• 2 tbsp mirin

• 1 tsp sugar (optional)

• 150 g chicken (cut into pieces)

• 1 leek cut into slices

• 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. Prepare the broth: In a saucepan, bring the dashi broth to a boil. Add the gluten-free soy sauce, mirin and sugar (if you want a slightly sweet taste). Let simmer for a few minutes to infuse the flavors.
2. Cook the buckwheat noodles: In another pot, cook the soba or buckwheat noodles according to package directions. Drain them, then rinse them under cold water to stop the cooking. Reserve.
3. Cooking the ingredients in the nabe: Pour the hot broth into a casserole dish. Add the chicken pieces or shrimp, leeks, mushrooms and carrots. If you are 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 and spinach and lemon zest (if using): Add the cooked soba noodles to the casserole dish as well as the fresh spinach. Simmer for a minute so that the noodles lightly absorb the broth.

5. Add the egg: Carefully break the eggs one by one into the broth for each serving. Cover and cook for a few minutes until the egg white is set, but the yolk remains runny.
6. Serve and garnish: Remove the pot from the heat and garnish with strips of nori and chopped chives or green onions. Serve immediately to enjoy the heat 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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