Recipes · Japanese · Soups and Broths
Okinawa Soba (Okinawan Noodle Soup)
One serving has 988 kcal and 29 g protein, and at least a fifth of a woman's daily need of niacin (122%), thiamin (115%), selenium (92%), riboflavin (81%), manganese (52%) and folate (51%). Ready in 110 minutes.
- Preparation: 20 min
- Cooking: 90 min
- Makes: 1 serving (537 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: celery, fish, gluten, pork, soy
Ingredients
- 100 g Flour, bread (strong)
- 110 g Pork belly, raw
- 300 g Fish stock
- 8 g Soy sauce
- 10 g Scallions, raw
- 8 g Ginger, pickled
- 0.5 g Salt
Method
- Knead the flour with 40 g water and a pinch of the salt into a firm dough (Okinawa soba noodles are wheat noodles, despite the name); rest for 30 minutes, then roll thin and cut into noodle strips.
- Simmer the pork belly in water to cover for 1-1.5 hours until very tender, then remove, slice, and skim the fat from the cooking liquid.
- Combine the pork cooking liquid with the fish stock (dashi stand-in) and soy sauce, and bring to a simmer.
- Cook the fresh noodles in a separate pot of boiling water for 3-4 minutes until tender, then drain.
- Divide the noodles between bowls, ladle the hot broth over, and top with the sliced pork belly, scallion and pickled ginger.
- Serve immediately while hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 988 kcal | 47% |
| Carbohydrates | 75.2 g | |
| Water | 364 mL | |
| Fiber | 2.9 g | 10% |
| Protein | 29.1 g | 61% |
| Tryptophan | 0.15 g | |
| Threonine | 0.35 g | |
| Isoleucine | 0.48 g | |
| Leucine | 0.88 g | |
| Lysine | 0.27 g | |
| Methionine | 0.22 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 0.63 g | |
| Tyrosine | 0.35 g | |
| Valine | 0.54 g | |
| Histidine | 0.27 g | |
| Fat | 61.8 g | |
| Monounsaturated | 27.6 g | |
| Polyunsaturated | 7.7 g | |
| Docosahexaenoic Acid (DHA) | 0.3 g | |
| Eicosapentaenoic Acid (EPA) | 0.28 g | |
| Omega-6 | 6.3 g | |
| Saturated | 21.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 79.2 mg | |
| Calcium | 126 mg | 13% |
| Copper | 0.41 mg | 46% |
| Iron | 5.9 mg | 33% |
| Magnesium | 40.6 mg | 13% |
| Manganese | 0.93 mg | 52% |
| Phosphorus | 323 mg | 46% |
| Potassium | 627 mg | 13% |
| Selenium | 50.7 µg | 92% |
| Sodium | 1,345 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 1.3 mg | 115% |
| Riboflavin (vitamin B2) | 0.89 mg | 81% |
| Niacin (vitamin B3) | 17 mg | 122% |
| Pantothenic acid (vitamin B5) | 0.76 mg | 15% |
| Pyridoxine (vitamin B6) | 0.23 mg | 18% |
| Folate (vitamin B9) | 204 µg | 51% |
| Cobalamin (vitamin B12) | 1.2 µg | 51% |
| Choline | 40.9 mg | 10% |
| Vitamin A | 11.3 µg | 2% |
| Vitamin C | 2.2 mg | 3% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 21.8 µg | 24% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.9 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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