Equipment
Ingredients
Ginger Infused Broth
- 1000 ml vegetable stock
- 40 g fresh ginger, unpeeled and thinly sliced
- 3 garlic, smashed
- 2 scallions, white parts only, roughly chopped
- 45 ml soy sauce
- 30 ml mirin
Crispy Ginger Panko Topping
- 30 ml neutral cooking oil, canola, grapeseed, or sunflower
- 25 g fresh ginger, peeled and finely julienned
- 20 g panko breadcrumbs
- 5 ml toasted sesame oil
- 2 g sea salt
Noodles and Garnish
- 200 g soba noodles
- 15 g scallions, green parts only, finely sliced
Nutrition (per serving)
Method
In a medium saucepan, combine the vegetable stock, sliced ginger, smashed garlic, scallion whites, soy sauce, and mirin.
Bring the broth mixture to a gentle boil, then reduce heat to low and cover. Simmer gently to allow the aromatics to infuse the liquid.
While the broth simmers, heat the neutral oil in a small skillet over medium heat until it reaches approximately 170C/340F.
Carefully add the julienned ginger to the hot oil. Fry, stirring frequently, until the ginger begins to turn pale golden.
Add the panko breadcrumbs, toasted sesame oil, and sea salt to the skillet with the ginger. Toast together until the panko is golden brown and crispy. Transfer immediately to a plate to stop the cooking process.
Bring a large pot of unsalted water to a rolling boil. Add the soba noodles and cook according to the package directions, typically until tender but still retaining a slight bite.
Drain the cooked soba noodles using a fine mesh strainer and immediately rinse thoroughly under cold running water, using your hands to gently wash away excess starch.
Remove the simmering broth from the heat. Strain the liquid through a fine mesh strainer into a clean vessel, pressing down on the solids to extract all flavor before discarding them.
Divide the rinsed soba noodles evenly among four warm serving bowls. Pour the hot, strained ginger broth over the noodles.
Garnish each bowl generously with the crispy ginger panko topping and the reserved sliced scallion greens. Serve immediately.
Chef's Notes
- Leaving the skin on the ginger for the broth infusion adds deep, earthy notes and reduces prep time. Just ensure it is washed thoroughly.
- For an even richer flavor profile, roast the ginger slices and smashed garlic at 200C/400F for 10 minutes before simmering them in the broth.
- True artisanal soba is made with 100 percent buckwheat flour and requires delicate handling. Most grocery store varieties include wheat flour, which makes them sturdier but alters the gluten-free status.
- The crispy ginger panko topping is highly versatile. Consider making a double batch to sprinkle over steamed rice, roasted vegetables, or simple salads throughout the week.
Storage
Refrigerator: 3 days — Store broth, noodles, and crispy topping in separate airtight containers.
Freezer: 3 months — Only the strained broth can be frozen.
Reheating: Reheat broth gently on the stove. Dip cold noodles briefly in hot water to loosen before adding to bowls. Do not reheat the panko topping; serve at room temperature.
