Bonito-Dashi Soba Noodles with Seaweed and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Buckwheat soba noodles served in a fragrant bonito dashi broth, topped with tender seaweed and fresh scallions for a light Okinawan-inspired meal. This japanese-inspired noodles ready in about 30 minutes pairs dried soba noodles, bonito flakes, inch piece kombu seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 6 cups water and 4 inch piece kombu seaweed. Heat over medium until just before boiling, then remove kombu.
  2. Step 2: Add 1 cup bonito flakes to the hot water, simmer gently for 5 minutes, then strain through a fine sieve to make the dashi broth.
  3. Step 3: Return the strained broth to the pot, stir in 3 tbsp soy sauce and 2 tbsp mirin, and keep warm over low heat.
  4. Step 4: Bring a separate pot of water to a boil and cook 8 oz dried soba noodles according to package instructions, about 5 minutes, then drain and rinse under cold water.
  5. Step 5: Divide soba noodles into bowls, ladle hot dashi broth over them, then top with 1/4 cup soaked and drained wakame seaweed, 3 thinly sliced green onions, and drizzle 1 tsp toasted sesame oil for aroma.
  6. Step 6: Serve immediately, enjoying the delicate umami flavors and refreshing toppings.

Frequently asked questions

How long does Bonito-Dashi Soba Noodles with Seaweed and Scallions take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bonito-Dashi Soba Noodles with Seaweed and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried soba noodles from drying out.

Can I substitute ingredients in Bonito-Dashi Soba Noodles with Seaweed and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bonito-Dashi Soba Noodles with Seaweed and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bonito-Dashi Soba Noodles with Seaweed and Scallions?

Japanese noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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