Okinawan Soba Noodle Soup with Pork and Fish Cake

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A comforting bowl of chewy Okinawan soba noodles served in a light pork broth, garnished with tender pork slices and colorful fish cakes. This Japanese-inspired pasta recipe, ready in about 25 minutes, layers pork belly slices, dashi stock, soy sauce into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 200g Okinawan soba noodles (or thick wheat noodles)
• 150g pork belly slices
• 4 cups dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 50g fish cake (kamaboko), sliced
• 2 tbsp green onions, sliced
• 1 tbsp pickled ginger
• 1 tbsp vegetable oil
• to taste salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 150g pork belly slices and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
2. Step 2: In a large pot, bring 4 cups dashi stock to a gentle simmer. Add 2 tbsp soy sauce and 1 tbsp mirin, stirring to combine.
3. Step 3: Add 200g Okinawan soba noodles to the simmering broth and cook for 4-5 minutes until noodles are tender but chewy.
4. Step 4: Divide noodles and broth between two bowls. Arrange pork belly slices and 50g sliced fish cake on top.
5. Step 5: Garnish each bowl with 2 tbsp sliced green onions and 1 tbsp pickled ginger. Adjust salt to taste and serve hot.