I had forgotten that you cooked in your kitchen. Please bring it back!! We don't care if the kitchen is small and lighting not perfect. Lovely to watch how to make home food. I prefer full recipe, but might make only Kombu as I have trouble finding bonito flakes.
found this on the weekend, made a trip to the asian supermarket after work today and got me some ingredients so I could make me actual soba today.... guys this is perfect and the easy dashi is to die for! you guys make me spend way too much money on food :'D
Honestly have been wanting to try soba for years after raising buckwheat. I finally splurged and bought soba. The noodles were great by themselves. I'm adding vegetable broth to the soba broth to drink like a tea to finish my meal. Since finding your video I am looking forward to trying the vegetarian version. Thank you very much for sharing your method. Wonderful stuff.
I just made this using your recipe and instructions, and it was DELICIOUS! I ended up using tinned sardines instead of bonito flakes for the dashi, as I could not find them here.
This is best and simple way to learn the Soba noodle. I really enjoy the video and your recipe. Thank You!! Well can you show us how to make the Miso soup and Tempura Udon soup. Thanks again
I did the conversion for ml/volume: Soy base - 120ml soy, 30ml of mirin and and sugar (volume not weight) 4:1:1 Dashi - ~480ml of water and bonito flakes, (or I think 2.5g of dashi powder) 16:16 (compared to the soy base)
I've had the "quick" version, but I still love the classic version the best. The umami is so much more complex and flavorful with the classic dashi, and it doesn't really take all that long to make. I usually make it first, then while the dashi is doing it's thing, I get everything else prepped and cooked. The dashi and whatever I want to put in it usually ends up coming together at about the same time. I tend to make second dashi with the leftover ingredients, but I'd wondered if there was something I could do with the leftovers besides picking out the konbu and feeding the bonito to my cat. Having it with tofu sounds fantastic, but I'm resigned to having to make onigiri with it for my husband. He'd be happy if I sent him to work with onigiri and some kind of tsukemono, every single day.
As I am always a 'from scratch' kind of person (doesn't it always taste better?) I bought the original ingredients and made it that way. But as I learnt it from a Korean I went with the little dried sardine-like fish instead of bonito. Next tome I get to the Asian market I'm bringing home some katsubushi. I like soba pretty well. And miso soup. Oh who am I kidding, I love it all.
I learnt a lot in this episode! I didn't know about not pressing on bonito. Also I was throwing away my だし ingredients - now I'll try making 佃煮. Thank you :)
Hello 👋🏼 I lived in Iwakuni in 1988-1989. There used to be a truck that would drive around and sell Yakisoba soup. (Soba truck). I haven’t had anything even remotely close to a soup like that since then. Anyway, hello from New Jersey USA
Oishii! I love soba. All of the soups look delicious. With the vegetarian soup, I wonder what would happen if you made the soup stock with shiitake mushrooms, or maybe shiitake plus the kombu. I wonder if that would give more umami flavor. Your videos are great! I'm enjoying them. Wishing you both well!
@tabieats @Erin Uber Thank you for all your wonderful recipes and tips. We will buy dashi powder for Mama's fast version. Her cooking is simple, fast, efficient, and yummy. Thank you! We love all the food in Japan and SF alot. We use Po Lo Ku mushroom seasoning from Asian supermarket for extra umami in soup or stir fry. Aside from fish sauce, we also use better than Bouillon or Knorr for umami.
Hej guys! I love ur channel and your personality! Keep the good work coming and if you are ever coming to Copenhagen... Let me know... I can show u some danish and Spanish food that will drive you crazy!😁
I usually make my dashi in slightly larger batches, once or twice a week. Probably not ideal, but easy to throw together soups and the like that way, which makes the first way considerably faster. So that's how I'll do it. One suggestion for the vegetarian option, adding a couple shitake would fill out the umami a bit, although it would obviously change the final flavor as well, but might be an interesting option.
Thank you for the recipes! Honestly, I buy the bottled soba soup (sorry) and have rarely made my own....Now, seeing as it is easy, I will make my own!!! Thanks!!!
I just found your videos looking for oden recipes and I am totally charmed by your channel! I love all of your tips - especially what to do with the bonito and Kombu after using! What type of low carb noodles do you use?
***** aww thanks so much! So happy you found us and hope you continue to enjoy our videos. I use konjac noodles for low carb. They are like shiratake noodles but with some tofu added into the mix.
+ TabiEats I know what you mean about the low car diet. I am living with a low carb life and it is so hard sometimes when i go out to eat with my family and they are chowing down on bread and pasta and all I can have is barely anything on the menu. I am starting the gym next week I hope, keep your fingers crossed and say a lot of prayers if you pray! I have missed your handsome faces!!!! Hugs and kisses from your Tennessee friend!!! ps, you look amazing now, I am not too sure you need to be quite so worried about your weight you are very active and I doubt you would gain it back so quickly unless you are like me and can gain weight just by watching someone eat a piece of cake LOL . Take care and hope to hear from you soon.
The Quack Shack Hello there! So nice to see you around again my friend! I used to weigh exactly double what I weigh today. I was overweight during my entire youth until I was around 20 years old. Then I lost it through low fat first, but then regained it back sometime later. It was only when I cut down carbs that I actually lost it and kept most of the weight off. Praying for you my friend. Exercise is good. Start out slowly. Enjoy it. And remember you're doing it for yourself, nobody else.
Great video guys! I just made the stock with bonito and kelp. Amazing! I have made this before , but my seasoning ratio was off. For the vegetarian option, I noticed you said there was less umami. Shiitake mushrooms can help deepen the umami for the vegetarian option. Thoughts?
At 4.50 you say it's 1 part kaeshi to 4 parts dashi, but is that for 盛りそば？ Because for kakesoba, I found the following information: かけつゆは、かえし1にかけつゆ用だし8～9を加えます。
can you make dashi stock in advance? do you know how long you can store dashi in the fridge? I just thought that way you can prepare the dashi during the weekend and enjoy it during the week.
That would have a different flavor so we wouldn’t quite recommend that. You can also make the soup from scratch. We have a recipe on how to make the dashi
+CrazyMonkey VK the low carb version could never replace he real One. There's virtually no bite to it so you don't get the same satisfaction. But it's good if you're trying to lose weight.
OK, let's make Dashi Ice Cubes! Are you eating seaweed noodles? With vegetarian sauce? The shame! If we're going completely crazy here, you can put some mushrooms into the kombu stock, so it's kombu-shiitake flavor... I just let it sit all night in some water. Or add MSG if nobody is looking. I've made plain mushroom stock also. For vegetarians! I like the katsuo flavor. Those flakes are expensive, but it's not so bad if you get a 500gr. bag. It really is delicious. I cooked the used flakes as you demonstrated (Tsukudani) and it's pretty good, I'm so glad to not throw that away!
Patricia Murray We have them at the supermarket for those who are watching their weight. You're right about the no carbs. They virtually have zero calories too. They are pretty good I have to say and quite filling.
Satoshi looking at Shinichi's soup: "OH MY GAA~" w(ﾟ△ﾟ)w Thank you for granting our wish and to have shared the recipe, it was a very entertaining video. As soon as I can put my hands on a pack of good soba noodles, I will surely try!
ohh ive noticed you were looking skinnier.. that's why.. i bet it's so hard controlling your food in japan. as they're all so delicious i think. i have only tried takoyaki here in the PI which doesn't really count as authentic and instant ramen lol.. i might cheat and do the easiest soba soup lol... wanna try that. if only our groceries here have the ingredients
This is all funny, from the American point-of-view (traditional) Japanese food is entirely dietetic! Even including the famous Chanko-nabe of the Sumo wrestlers. I'm sure modern food is richer and also bigger servings. OOps!
日本人が作っている動画よりもとても暖かさを感じまた分かりやすい内容でした。😄
ありがとうございます。^_^
Idk why but I love this vid. There’s clearly a lot of effort put in and the people are enjoying themselves. :)
Mom is always right. I'm going to make it how Mom makes it. So enjoy watching you guys.
Cat Sieja yay! Mom would be happy. :)
I love all the little tips in this video including making つくだに.
Le Genou de Claire So happy you like this. :)
I had forgotten that you cooked in your kitchen. Please bring it back!! We don't care if the kitchen is small and lighting not perfect. Lovely to watch how to make home food. I prefer full recipe, but might make only Kombu as I have trouble finding bonito flakes.
Thank you for a vegetarian alternative ❤
found this on the weekend, made a trip to the asian supermarket after work today and got me some ingredients so I could make me actual soba today.... guys this is perfect and the easy dashi is to die for! you guys make me spend way too much money on food :'D
This is like the most wholesome video on this website!
This is the best video I’ve seen on soba noodles ! So clear and informative 😊
Thank you
Honestly have been wanting to try soba for years after raising buckwheat. I finally splurged and bought soba. The noodles were great by themselves. I'm adding vegetable broth to the soba broth to drink like a tea to finish my meal. Since finding your video I am looking forward to trying the vegetarian version. Thank you very much for sharing your method. Wonderful stuff.
Since i'm italian and i could'nt find all of those ingredients here, i guess i will try the simple one! 😆
I just made this using your recipe and instructions, and it was DELICIOUS! I ended up using tinned sardines instead of bonito flakes for the dashi, as I could not find them here.
This is best and simple way to learn the Soba noodle. I really enjoy the video and your recipe. Thank You!!
Well can you show us how to make the Miso soup and Tempura Udon soup. Thanks again
Thank you for this video and for showing us how to used the leftover bonito flakes. That was really interesting.
Thank you guys for sharing the diferent recepies of soba with your viewers.
Awww new love, both looks so in love.
Thank you, I just tried myself and it taste amazing!
Loved it! I like how original and natural your video is and that you explain why you do certain methods! Thank you very much :D
This looks super simple, and super tastey. I have got to try it soon!
I just love your channel.
出汁をとった昆布とかつお節を無駄なく使っている事に感動しました！
ありがとうございます。昆布と鰹、まだ味があるので、勿体無いですからね。
Thank you for the measurements in the description! I just bought some Hondashi and soba for this!!
+Robbolution yay! Let us know how you like it.
I did the conversion for ml/volume:
Soy base - 120ml soy, 30ml of mirin and and sugar (volume not weight) 4:1:1
Dashi - ~480ml of water and bonito flakes, (or I think 2.5g of dashi powder) 16:16 (compared to the soy base)
Thanks a lot !
I've had the "quick" version, but I still love the classic version the best. The umami is so much more complex and flavorful with the classic dashi, and it doesn't really take all that long to make. I usually make it first, then while the dashi is doing it's thing, I get everything else prepped and cooked. The dashi and whatever I want to put in it usually ends up coming together at about the same time.
I tend to make second dashi with the leftover ingredients, but I'd wondered if there was something I could do with the leftovers besides picking out the konbu and feeding the bonito to my cat. Having it with tofu sounds fantastic, but I'm resigned to having to make onigiri with it for my husband. He'd be happy if I sent him to work with onigiri and some kind of tsukemono, every single day.
I LOVE soba!! I think I would like to try the classic recipe though they all look delicious.
Nicole Romero Truth be told, the classic one is best, followed by my mother's one.
As I am always a 'from scratch' kind of person (doesn't it always taste better?) I bought the original ingredients and made it that way. But as I learnt it from a Korean I went with the little dried sardine-like fish instead of bonito. Next tome I get to the Asian market I'm bringing home some katsubushi. I like soba pretty well. And miso soup. Oh who am I kidding, I love it all.
Both way was good but I like the first on better but the other one very convenient
I learnt a lot in this episode! I didn't know about not pressing on bonito. Also I was throwing away my だし ingredients - now I'll try making 佃煮.
Thank you :)
***** Glad you enjoyed this episode! Yes make great tsukudani with it. It's wonderful!
i love cold soba in hot soup. cannot decide which is best but if time permits would make the kobu bonito soup. thanks for sharing. keep this up.
You guys good cook
Yum, I love soba! I want to make this for next Winter season xD Christmas here in Australia is in Summer!!
SO COOL! I'm going to try this! thanks!!! keep them videos coming. Enjoy watching you guys and so educational
+CrossTheName so happy you are enjoying our videos!
Thanks for sharing!
The food on your videos always look so good! It make me hungry lol
rockopeaches I guess we must be doing something right. hehe. Thanks!
Hello 👋🏼 I lived in Iwakuni in 1988-1989. There used to be a truck that would drive around and sell Yakisoba soup. (Soba truck). I haven’t had anything even remotely close to a soup like that since then. Anyway, hello from New Jersey USA
Would you mind put the list of the ingredients? The recipes looks great 😍😍
食べたい😋😋🤨
Oishii! I love soba. All of the soups look delicious. With the vegetarian soup, I wonder what would happen if you made the soup stock with shiitake mushrooms, or maybe shiitake plus the kombu. I wonder if that would give more umami flavor. Your videos are great! I'm enjoying them. Wishing you both well!
Erin Uber Thanks so much! Yes shiitake mushrooms would be absolutely great in the vegetarian version!
@tabieats @Erin Uber Thank you for all your wonderful recipes and tips. We will buy dashi powder for Mama's fast version. Her cooking is simple, fast, efficient, and yummy. Thank you! We love all the food in Japan and SF alot. We use Po Lo Ku mushroom seasoning from Asian supermarket for extra umami in soup or stir fry. Aside from fish sauce, we also use better than Bouillon or Knorr for umami.
Hej guys! I love ur channel and your personality! Keep the good work coming and if you are ever coming to Copenhagen... Let me know... I can show u some danish and Spanish food that will drive you crazy!😁
I usually make my dashi in slightly larger batches, once or twice a week. Probably not ideal, but easy to throw together soups and the like that way, which makes the first way considerably faster. So that's how I'll do it.
One suggestion for the vegetarian option, adding a couple shitake would fill out the umami a bit, although it would obviously change the final flavor as well, but might be an interesting option.
Krahn You're right about the shiitake mushrooms. That would definitely add some umami. Thanks for the reminder!
Thank you for the recipes! Honestly, I buy the bottled soba soup (sorry) and have rarely made my own....Now, seeing as it is easy, I will make my own!!! Thanks!!!
Really making your own is so easy, especially using that instant dashi!
Love you guys!
Can someone explain the difference in taste of nori vs kombu?
Thank you very much.
I've just made the "simple" version (I don't have mirin at home) and it tasted amazing!
アップお疲れ様です。
味噌汁も沸騰させませんよね。醤油も沸騰させてはいけないのですね。勉強になりました。
高評価。
yae kamimura そうそう。自分もしりませんでした。（しんいち）＾＾
I just found your videos looking for oden recipes and I am totally charmed by your channel! I love all of your tips - especially what to do with the bonito and Kombu after using! What type of low carb noodles do you use?
***** aww thanks so much! So happy you found us and hope you continue to enjoy our videos. I use konjac noodles for low carb. They are like shiratake noodles but with some tofu added into the mix.
More plz !!!
Thanks for the tip on not boiling shoyu!
Boredom.TV our pleasure. Thanks for watching!
Thank you😃Can u teach me also how to make hot soup with soba and mochi.
how much sugar for the simple version? Thank you
So if I wanted to eat kake soba would I simply dilute that soup with water or dashi stock?
How to make soba soup three ways.
I actually had soba soup at roji tea house in Syracuse! It. Was. HEAVEN.
***** awesome! Glad you liked it!
***** Thanks my friend. Hope you enjoy your soba!
+ TabiEats I know what you mean about the low car diet. I am living with a low carb life and it is so hard sometimes when i go out to eat with my family and they are chowing down on bread and pasta and all I can have is barely anything on the menu. I am starting the gym next week I hope, keep your fingers crossed and say a lot of prayers if you pray! I have missed your handsome faces!!!! Hugs and kisses from your Tennessee friend!!! ps, you look amazing now, I am not too sure you need to be quite so worried about your weight you are very active and I doubt you would gain it back so quickly unless you are like me and can gain weight just by watching someone eat a piece of cake LOL . Take care and hope to hear from you soon.
The Quack Shack Hello there! So nice to see you around again my friend! I used to weigh exactly double what I weigh today. I was overweight during my entire youth until I was around 20 years old. Then I lost it through low fat first, but then regained it back sometime later. It was only when I cut down carbs that I actually lost it and kept most of the weight off.
Praying for you my friend. Exercise is good. Start out slowly. Enjoy it. And remember you're doing it for yourself, nobody else.
Are Nori-Leafs a possible alternative for the kombu?
His engrish is so cute 😄
You guys crack me up!
i tried soba at a local japanese restaurant and was served a quail egg with the soba. so how do you eat the quail egg?? add to soup? eat straight ?
Great video guys! I just made the stock with bonito and kelp. Amazing! I have made this before , but my seasoning ratio was off. For the vegetarian option, I noticed you said there was less umami. Shiitake mushrooms can help deepen the umami for the vegetarian option. Thoughts?
At 4.50 you say it's 1 part kaeshi to 4 parts dashi, but is that for 盛りそば？ Because for kakesoba, I found the following information: かけつゆは、かえし1にかけつゆ用だし8～9を加えます。
can you make dashi stock in advance? do you know how long you can store dashi in the fridge? I just thought that way you can prepare the dashi during the weekend and enjoy it during the week.
+ILuvMaths You can usually store dashi in the refrigerator for up to one week.
What is the name of the the leaf which u boiled in water after heating soya sauce?
kombu?
What is mirin used for and how does it taste? I have access to it and I'm curious to try it out.
Thank you :)
Ho about egg flower soup? Do you have a video already?
No egg drop soup as we usually make Japanese food. But we can make it if you’d like us to
I have some miso ginger broth from making ramen, could I use that instead of Dashi stock? I couldn’t find dashi powder in USA supermarkets :(
That would have a different flavor so we wouldn’t quite recommend that. You can also make the soup from scratch. We have a recipe on how to make the dashi
I have the chinese cooking wine (shaoxing wine) and glutinous rice wine. Can either substitute the mirin?
Actually you can’t do that. If you don’t have Mirin, I would suggest omitting it altogether and adding a little more sugar.
Thanks! I've tried out your suggestion and it doesn't taste that bad. Haha.. I'll try again with the mirin next time.
Can we use Somen with these hot stock instead ?
+skydiver you sure can!
I've been looking for a kake soba vid everywhere and I can't find one =_=
It will be extremely helpful if u guys write down the ingredients amount in the info box. Thanks .
Teia Koi Sorry about that my friend. It's not listed for you. Cheers!
Fast Recipe 6:53
Soy sauce
Saki
Dashi - Japanese soup stock
Sugar
Can i used dried shitake mushrooms instead of the konbu? I cannot find it near me /:
You sure can. Enjoy
I would make the “souper”😉 easy one. 😁
How does the Low Carb Udon taste?
+CrazyMonkey VK the low carb version could never replace he real
One. There's virtually no bite to it so you don't get the same satisfaction. But it's good if you're trying to lose weight.
Definitely the foundation. It's unfortunate hondashi is miss used in US.
Arigatou gozaimashita
OK, let's make Dashi Ice Cubes! Are you eating seaweed noodles? With vegetarian sauce? The shame! If we're going completely crazy here, you can put some mushrooms into the kombu stock, so it's kombu-shiitake flavor... I just let it sit all night in some water. Or add MSG if nobody is looking. I've made plain mushroom stock also. For vegetarians! I like the katsuo flavor. Those flakes are expensive, but it's not so bad if you get a 500gr. bag. It really is delicious. I cooked the used flakes as you demonstrated (Tsukudani) and it's pretty good, I'm so glad to not throw that away!
The easy one one..:)
is there something we could replace mirin with?
+Shirasai you can simply omit it
母に、煮立たせたらダメだと聞いていました。お蕎麦は一週間に一度食べるくらい大好きです♪
+chibikaba Cooking 僕たちもお蕎麦が大好きです。サトシさんは山形出身なんでとくにお蕎麦にはうるさいのです。＾＾
サトシさんは山形出身なんですね（＾＾）
義理の父も山形出身なんですが
お蕎麦嫌いなんです
私は本当に好きなので一週間に一度は食べてます
+chibikaba Cooking 本当ですか？山形出身でお蕎麦がきらいとは珍しいですね！
麺類が全般が嫌いなんだそうです（＞＜）本当にめずらしい～
I was just about to make the one with bonito flakes and then I realize i have none haha
Thomas Santin aww damn! Hate when that happens! ;)
did you know japanese food is quite expensive in Malaysia? 😢
Shinichi... You dont need to slim down... just eat healthy my friend! :D
loveee
Do you eat noodles made from Konjac? They are apparently all fiber and no carbs and take on the flavour of whatever you cook with.
Patricia Murray We have them at the supermarket for those who are watching their weight. You're right about the no carbs. They virtually have zero calories too. They are pretty good I have to say and quite filling.
Umai!
Satoshi looking at Shinichi's soup: "OH MY GAA~" w(ﾟ△ﾟ)w
Thank you for granting our wish and to have shared the recipe, it was a very entertaining video. As soon as I can put my hands on a pack of good soba noodles, I will surely try!
Isos So happy you enjoyed this one. We did it all for you guys! Enjoy!
旧来のが良いかな～（＾＾）
+chibikaba Cooking そうですね～！僕たちもそう思うかも。
ohh ive noticed you were looking skinnier.. that's why.. i bet it's so hard controlling your food in japan. as they're all so delicious i think. i have only tried takoyaki here in the PI which doesn't really count as authentic and instant ramen lol..
i might cheat and do the easiest soba soup lol...
wanna try that. if only our groceries here have the ingredients
***** Yes although I've only lost a couple of kilos. Still I already feel better! Thanks for noticing!
TabiEats you're most welcome.. Keep it up.. Glad you're feeling alot better
dont grow up its a trap frame hahhah lol
why you want to diet you arent big you look great :D .
Lauren Lalala Thanks! I just hide my fat really well. ;)
This is all funny, from the American point-of-view (traditional) Japanese food is entirely dietetic! Even including the famous Chanko-nabe of the Sumo wrestlers. I'm sure modern food is richer and also bigger servings. OOps!
Are you a couple? I'd love a three way with two gorgeous Japanese daddies! Haha! :P
U
Is no one gonna talk about the thing in the back recycle or die?
Too much sugar consumption.... 🙁
A Sooba soup? :v
arabic rice
This shit is like some poor students food.
So your fake udon is しらたき or こんやっく？
Jenn P It's made with こんにゃくand豆腐。