Okinawan Pork Belly Noodle Soup — Okinawa Soba
Okinawa's most beloved noodle dish, thick wheat noodles in a rich pork and bonito broth topped with braised pork belly, kamaboko, pickled ginger, and spring onion.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut pork belly and spare ribs into manageable pieces. Slice kamaboko into rounds. Finely slice scallions. Measure soy sauce, mirin, sake, brown sugar, salt, and bonito flakes. Have all ingredients ready by the stove.
Boil
Place pork belly and spare ribs in a medium pot, cover with cold water, bring to a hard boil for 5 minutes. Drain and rinse thoroughly under cold running water until water runs clear.
Build 1
Return blanched pork to the pot with 1.25L fresh cold water and kombu piece. Bring slowly to a simmer over medium heat. Remove kombu just before boiling point. Add bonito flakes, simmer 5 minutes, then strain through a fine sieve, reserving pork pieces.
Build 2
Return strained broth and reserved pork to the pot. Add 2 tbsp soy sauce, 1.5 tbsp mirin, 2 tbsp sake, 1 tbsp brown sugar, and 0.5 tsp salt. Bring to a gentle simmer over medium-low heat. Cover and braise for 1.5 hours until pork is completely tender. Remove pork belly, slice into 2cm pieces; remove spare ribs and pull meat from bone. Taste and adjust seasoning.
Boil
While pork braises, cook Okinawa soba noodles in boiling unsalted water according to packet instructions, approximately 3 to 5 minutes until tender. Drain well and set aside.
Plate
Divide drained noodles into 2 warmed deep bowls. Ladle hot broth over noodles. Top with sliced pork belly, rib meat, kamaboko, pickled ginger, and scallion. Serve with shichimi, steamed rice, and Japanese pickles alongside.
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