While it is called “soba”, Okinawa Soba more closely resembles ramen, rather than traditional buckwheat soba. This soba uses a specialty noodle created for this dish and features a light broth composed of katsuo-dashi stock. Typical toppings include pork belly, fish cake, green onions and red ginger.

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-2 servings
-9.10 oz (258g)
-Stored refrigerated/frozen
-After thawing, keep refrigerated and consume within 3 weeks

-Contains wheat, soy, egg, fish (bonito, anchovy)

1. Boil 4 cups of water in a medium pot and 1 ¼ cups in a separate small pot.
2. Add defrosted noodles to the 4 cups of boiling water. Cook 3 min 15 sec to 3 min 30 sec, stirring occasionally (if frozen, add 1 min to cooking time). Please adjust the cooking time per your personal preference.
3. Before noodles are fully cooked, open soup base packet and pour into a soup bowl. Add the 1 ¼ cups of boiling water to the soup base and mix well.
4. Drain cooked noodles, add to soup, and enjoy!
Serving suggestion: Add pork belly, green onions, boiled eggs, red pickled ginger, etc. as desired.

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Please put the Kakuni when you make it!

Rated 5 out of 5
August 12, 2022

When I make Pork Kakuni I always make this Okinawa soba and Kakkuni on top! Light bonito broth soup has a good balance with thick flavor topping such as Kakuni and other toppings.

BUT! My best way to eat Myojo Okinawa Soba is for my breakfast! No need any topping, just green onion on it and simple light bonito soup is always nice to have in the weekend morning. 🙂


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