I guess I’m getting carried away with the good luck foods to start the new year off right. Last night I had soba noodles while the rest of the crew asked for udon. But udon is kind of a fat noodle, I warned. But, they’re long, said the daughter. We’ll see who has better luck this year.
Soba broth is made of water, enough soy to turn it dark brown, a shot of mirin cooking wine, a good pinch of hon dashi (granules or flakes of fish-flavor), and a bit of sugar to taste. Place noodles in just-boiling broth, turn to simmer. Add carrot slices and cook until noodles are near done (about 5 minutes). Then throw in bok choy or fresh spinach leaves, shitake mushroom, green onion slices, tofu, whatever. I drain the broth out, but you can eat as soup, too. Udon noodles are cooked the same way but always eaten in broth. I suppose you could use a bit of vegetable or chicken broth instead of hon dashi, but just enough for a bit of flavor. I often put slices of chicken simmered in water, soy, garlic and ginger on top of the noodles.