Soki Soba (Okinawa)
Thick wheat noodles swimming in a golden pork and kelp broth, topped with slow-cooked spare ribs — Okinawa's most beloved bowl.
Ingredients
| 14 oz (400g) | fresh Okinawan-style wheat noodles (or thick udon) | |
| 1 lb (450g) | pork spare ribs, separated | |
| 4 cups (960ml) | water | |
| 2 cups (480ml) | dashi stock | |
| 3 tablespoons | 45 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 teaspoon | 5 ml | salt |
| 2 oz (60g) | fish cake (kamaboko), sliced | |
| 2 | green onions, thinly sliced | |
| — | pickled ginger to serve |
Instructions
- Place the spare ribs in a pot, cover with cold water, and bring to a boil. Drain and rinse under cold water to remove impurities.
- Return the ribs to a clean pot with 4 cups (960ml) fresh water. Bring to a boil, skim foam, reduce heat and simmer for 1.5 hours until tender. Remove the ribs and set aside.
- Strain the broth, add dashi stock, soy sauce, mirin, and salt. Bring to a gentle simmer.
- Cook the noodles according to package directions. Drain and rinse.
- Divide the noodles into bowls and ladle the hot broth over.
- Top with the spare ribs, fish cake slices, green onions, and pickled ginger. Serve immediately.