STREAMING NOW: Jamie's Super Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe makes bowls of authentic Okinawan style soba; in mainland Japan, soba is made of buckwheat noodles; however, in Okinawa, we use flour noodles for our soba.”
2hrs 30mins

Ingredients Nutrition

  • 1 (14 ounce) packagefresh okinawa soba noodles (you can use any fresh egg noodles as a substitute)
  • For Stock soup
  • 2 lbs pork bones
  • 12 lb pork belly
  • 3 quarts water
  • 1 12 cups bonito flakes (available at asian grocery)
  • 1 12 teaspoons salt
  • 1 teaspoon soy sauce
  • For Pork seasoning
  • 2 tablespoons sugar
  • 2 tablespoons stock
  • 3 tablespoons soy sauce
  • 1 tablespoon Japanese sake (Original ingredient is awamori, an Okinawan sake)
  • 1 tablespoon mirin
  • Garnish
  • 1 japanese fish cake (8 thin slices, kamaboko, fish cake, found in Asian grocery)
  • 1 stalk green onion, chopped


  1. To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
  2. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
  3. Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
  4. To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
  5. Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
  6. Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a