It is a custom for Japanese to eat Soba Noodle Soup on New Year’s Eve. However, it can be very hot at this time of year in Melbourne where I live, and I often cook a cold dish of Soba Noodles. But it is always nice to have a hot dish like this one. I enjoyed this Soba Noodles as we had unusually cool weather this year.


2 Servings


2 servings Soba Noodles
200g thinly sliced Pork *cut into bite-size pieces
6 to 8 Shiitake Mushrooms *cut into 1/2 OR 1/4 if large
1 to 2 thick Spring Onions *sliced diagonally
Shichimi (Japanese Chilli Spice Mix)

600ml Dashi Stock *OR 600ml Water & 1 & 1/3 teaspoons Dashi Powder
4 tablespoons Mirin
4 tablespoons Soy Sauce

  1. Place all the Soup ingredients in a saucepan and bring to the boil over medium heat. Add Pork, Shiitake and hard parts of Spring Onion(s), and cook for a few minutes, then add soft parts of Spring Onion(s).
  2. Meanwhile, cook Soba Noodles according to the instruction. I cooked my Dry Soba Noodles in boiling water for 4 minutes. *Note: DO NOT add Salt to the water.
  3. When Soba Noodles are cooked, drain, and place in serving bowls. Pour over the hot soup, add some Shichimi (Japanese Chilli Spice Mix), and enjoy.