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Okinawan Soba (Noodle Soup)

Featured in the Honolulu Star-Advertiser on August 28, 2019.

Okinawan Soba (Noodle Soup)


Okinawan Soba (Noodle Soup)

  • 2 pounds pork bones
  • 1/2 pound pork belly
  • 3 quarts water
  • 1 1/2 cups bonito flakes
  • 1 1/2 teaspoons salt
  • 4 tablespoons low-sodium shoyu, divided
  • 2 tablespoons sugar
  • 2 tablespoons pork stock
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 (14-ounce) package fresh Okinawan soba (wheat noodles)
  • 1/3 block (7-ounce size) kamaboko (Japanese steamed fish cake), cut into 8 thin slices
  • 1 green onion, cut into 3-inch lengths


In a saucepot, cover pork bones and pork belly with water. Bring to a boil; drain and rinse. Add 3 quarts water; bring again to a boil. Cover, lower heat, and simmer for 30 minutes. Skim and continue cooking for 30 more minutes. Remove pork bones from stock and discard; remove pork belly and cut into 3 x 2 x 1/4-inch slices. To stock, add bonito flakes; boil for 2 minutes. Strain stock and discard flakes. Add salt and 1 tablespoon shoyu; simmer for 2 more minutes.

In a skillet, combine sugar, pork stock, remaining 3 tablespoons shoyu, and mirin; bring to a boil. Add pork slices and cook, turning occasionally, until well glazed. Cook soba noodles according to package instructions, drain. Place noodles in 4 serving bowls; add seasoned stock. Garnish with pork, kamaboko, and green onion. Serves 4.

Approximate Nutrient Analysis per serving:
800 calories, 34 g fat, 12 g saturated fat, 70 mg cholesterol, greater than 1500 mg sodium, 95 g carbohydrate, 0 g fiber, 7 g sugar, 34 g protein


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