Dish

Tsukimi soba

The soba noodles are made from buckwheat flour and are served in a hot dashi broth. The raw egg is cracked into the broth and cooked by the heat of the broth. The dish is typically garnished with green onions and grated daikon radish. Tsukimi soba is a simple yet satisfying meal that is perfect for a chilly autumn evening.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Tsukimi soba originated in Japan and is traditionally eaten during the autumn months when the moon is full. The dish is named after the moon-viewing festival, which takes place in September or October.

Dietary considerations

Tsukimi soba is a gluten-free dish, but the dashi broth may contain gluten. It is also high in sodium due to the dashi broth.

Variations

There are many variations of tsukimi soba, including adding vegetables to the broth, such as mushrooms or spinach. Some variations also include adding meat or seafood to the broth.

Presentation and garnishing

Tsukimi soba is typically served in a bowl with the soba noodles on the bottom, followed by the broth and raw egg on top. The dish is garnished with green onions and grated daikon radish.

Tips & Tricks

To cook the egg, make sure the broth is hot enough before cracking the egg into it. Be sure to use a fresh egg to avoid any risk of foodborne illness.