Japanese
Okinawa Soba
“A comforting bowl of uniquely Okinawan wheat noodles served with tender pork belly and a dashi-rich broth, garnished with green onion and beni shoga.”
Medium1.5 hours
Where it comes from
Okinawa's soba is distinct from mainland varieties, with its roots tracing back to the Ryukyu Kingdom, where local ingredients like kombu and bonito were incorporated into the cuisine.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Grains & Staples
Sauces & Condiments
How it's made
- 1
Boil the wheat noodles until tender, then drain and set aside.
- 2
In a pot, prepare the broth by simmering bonito flakes and kombu in water, then strain.
- 3
Add sliced pork belly to the broth and simmer until tender.
- 4
Season the broth with salt and add the noodles back to heat through.
- 5
Serve hot, garnished with chopped green onion and beni shoga.
