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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
soba noodle (dry)
kid friendly
has meat
has pasta
(?)
Has pasta from:
soba noodle (dry)
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
sake
soba noodle (dry)
dark sesame oil
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 73.7% and Sodium as 59.5% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 73.7% of RDA
• Carbs: 24.6% of RDA
• Fat (total lipid): 9.4% of RDA
• Fiber: 18.8% of RDA
• Fructose: 0.3% of RDA
• Protein: 12.9% of RDA
• Sodium: 59.5% of RDA
• Sugar: 23.0% of RDA
• Vitamin A (IU): 266% of RDA
• Vitamin B6: 7.6% of RDA
• Vitamin C: 30.2% of RDA
• Iron: 0.8% of RDA
• Magnesium: 22.6% of RDA
• Manganese: 15.6% of RDA
• Niacin: 6.6% of RDA
• Potassium: 14.2% of RDA
• Zinc: 6.9% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
 
1/3
cups
can use white miso paste in place of soy sauce.
 
1/4
cups
 
1/4
cups
 
12
whole
dried, soaked in water until pliable. Stemmed and caps julienned.
 
10
ounces, weight
 
1
tbsp
 
1
lb
Any leafy green such as chrysanthemum leaves, or baby bok choy can work.
 
2
whole
trimmed and thinly sliced into rounds.
 
2
inches
finely julienned.
 
 
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INGREDIENTS FOR: JAPANESE KELP STOCK
Amount
Measure
Ingredient
 
2
ounces, weight
Wiped clean.
 
5
quarts
Use filtered or spring water.
 
 
PREPARATION
MAKING THE BROTH
1.
Follow the steps for recipe "Kelp Stock", which is in the dependent recipes section to the right.
2.
In a large pot, combine the stock, soy sauce or miso (if using miso, dilute in a little of the stock), sake and mirin.
3.
Add the mushrooms, cover, bring to a gentle boil over medium heat. Reduce heat to low and continue to simmer until ready to use.
PREPARING THE NOODLES
4.
In a medium pot of water, bring to a boil over medium heat and cook the noodles until tender, yet firm, about 3 minutes. Drain and divide among large soup bowls.
SERVING
5.
Add the sesame oil and leafy greens to the soup stock and cook for 30 seconds. Ladle a generous amount of stock with greens and mushrooms over each serving of noodles.
6.
Garnish with scallions, ginger, and sesame seeds (if desired). Add a sprinkle or two of togarashi if deisred.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1474
Protein 14.5 g
Carbohydrates 67.6 g
Iron 0.15 mg
Fiber 5.26 g
Calcium 1.10 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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