I love soba soup. This soba broth recipe is perfect for my family. You can adjust the saltiness and sweetness to your tastes. I add 2 tablespoons of sugar and mirin as we like our broth on the sweet side. Taste and adjust to your needs.

I use Kikkoman's gluten-free soy sauce. I use quite a lot of soy sauce in my cooking, so I have found that buying the larger container saves me money. You can also find smaller bottles. Use your favourite gluten-free soy sauce.

For mirin I like to use Mizkan's Honteri gluten-free mirin. If you can't find mirin you can use the same amount of sake and add 1 teaspoon of sugar .

I like Ajinomoto Hondashi bonito soup stock granules for making my dashi soup broth. If I feel like I have time and have the ingredients on hand I sometimes make my dashi from scratch. I use katsuobushi (dried bonito/fish flakes) and kombu (dried kelp). Here is a link to the dashi recipe I use.

For noodles I love King Soba's gluten-free 100% buckwheat soba noodles. They are certified gluten-free and have a great texture, chew and flavour. Don't be scared off by the name "buckwheat" as 100% buckwheat has no "wheat" in it at all. You must read the labels on all soba noodles because not all soba noodles are gluten-free, some are not made with 100% buckwheat, but have wheat flour added. So, do be careful and read the labels.

Gluten-Free Soba Broth Recipe (4 servings)

Ingredients

• 4 cups water
• 2 teaspoons powdered dashi granules
• 3 Tablespoons gluten-free soy sauce
• 1 - 2 Tablespoons sugar
• 1 - 2 Tablespoons mirin

Directions

1. In a medium saucepan add all the ingredients. Bring to a boil and then turn heat to low and simmer for 5 minutes.
2. Thats it! Pour the broth on your favourite gluten-free soba noodles and enjoy.

This broth is great for any type of soba soup. I use it for making my family's version of Toshikoshi Soba Soup which is a soba noodle soup eaten in Japan on New Year's Eve. It is considered good luck to eat this soup because the buckwheat plant is a strong and resilient plant that can withstand extreme weather and the long soba noodles symbolize a long life. There are many different versions of Toshikoshi Soba soup that people make in Japan, we like Kitsune Soba made with aburaage tofu sheets.

One of my favourite versions on soba soup is Kitsune (Fox) Soba. This is made by adding flavoured aburaage tofu sheets to the soup. Here is a link to my recipe to make the flavoured aburaage tofu sheets as so far I haven't been able to find gluten-free ones in the stores. The reason it is called Kitsune (Fox) soup is because in Japan mythology, it is believed that fox's like aburrage.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.