Okinawan Soba (Noodle Soup)

Demonstrated by: Thelma Arakawa of Hui O Laulima.
Okinawan Recipes on August 1, 2001.



Okinawan Soba (Noodle Soup)

  • 2 lb pork bones
  • 1/2 lb belly pork
  • 3 quarts water
  • 1 1/2 cups bonito flakes
  • 1 1/2 teaspoons salt
  • 1 teaspoon soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons pork stock
  • 3 tablespoons soy sauce
  • 1 tablespoon awamori (Okinawan whiskey) or sake (Japanese rice wine)
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 1 pkg (14 oz) fresh Okinawan soba (wheat noodles)
  • 1/3 block (7 oz size) kamaboko (Japanese steamed fish cake), cut into 8 thin slices
  • 1 green onion, cut into 3-inch lengths


In a saucepot, cover pork bones and belly pork with water. Bring to a boil; drain and rinse. Add the 3 quarts water; bring again to a boil. Cover, lower heat, and simmer for 30 minutes. Skim and continue cooking for 30 more minutes. Remove pork bones from stock and discard; remove belly pork and cut into 3 x 2 x 1/4-inch slices. To stock, add bonito flakes; boil for 2 minutes. Strain stock and discard flakes. Add salt and the 1 teaspoon soy sauce; simmer for 2 more minutes. In a skillet, combine sugar, pork stock, the 3 tablespoons soy sauce, the sake, and mirin; bring to a boil. Add pork slices and cook, turning occasionally, until well glazed. Pour boiling water over soba, drain. Place noodles in 4 serving bowls; add seasoned stock. Garnish with pork, kamaboko, and green onion. Makes 4 servings.


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