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Soba soup

Red cabbage salad


Total: 15 min


5 min


10 min


2 servings
  • 120 g Soba noodles
  • 600 mL Dashi
  • 160 g Red cabbage
  • 1 chive
  • 1 Lemon
  • 30 mL Soy sauce
  • 30 mL Mirin sauce
  • 1 teaspoon Mixed spices
  • 2 teaspoon Sugar
  • 5 mL Sesame oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • In a saucepan, bring the dashi, soy sauce, mirin and sugar to a boil. Remove from heat.
  • In another saucepan of salted boiling water, cook the soba noodles.
  • Drain and rinse under cold water, carefully untangling them.
  • Place the red cabbage in a large bowl and toss with 1 teaspoon of sesame oil.
  • Add salt and pepper. Set aside.
  • Wash and finely slice the spring onion.
  • Wash and dry the lemon, scrape the zest from its half and finely chop it.
  • Return the broth over the heat and stir in the noodles to warm them.
  • Taste the soup and add a little water or soy sauce if necessary.
  • Pour into a bowl and sprinkle with the spring onion and the lemon zest.
  • Serve the toshikoshi soba along with the red cabbage salad.

Recipe tips

  • To add calcium to your meal, consider a dairy product for dessert.