Ingredients per serve


Soba noodles

  • Beef stock 2.0 l
  • Bonito flakes 20.0 g
  • Soba noodles 450.0 g
  • Spring onions 500.0 g
  • Snow peas 400.0 g

Before serving

  • Sesame seeds 10.0 g
  • Wasabi paste 40.0 g
  • Wakame 150.0 g
  • Nori sheets, julienne-cut 10.0 g
  • Bok Choy, baby 1.0 kg

Soba noodles are made of buckwheat and known for their unique, chewy texture. This noodle soup is a quick and healthy, but filling and satisfying with an umami flavoured broth.



  1. Soba noodles

    • Bring the beef stock to a boil and add the bonito flakes. Let simmer and pass through a sieve.
    • Cook the soba noodles in about 6 minutes until just tender.
    • Finely slice the green part of the spring onions and keep aside in ice water.
    • Clean the rest of the spring onions and cut in little rings.
    • Clean the bok choy and blanch briefly.
    • Clean the snow peas, cut in little diamond shapes and blanch briefly.
  2. Before serving

    • Twirl the noodles around a fork making a roll and put them in bowls.
    • Divide bok choy, snow peas and spring onions over the bowls and pour in the hot broth.
    • Finish the dish with wakame, sesame seeds and julienne of nori leaves. Serve with wasabi paste.