Tsukimi Soba

By
Setsuko Yoshizuka
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
Learn about The Spruce Eats' Editorial Process
Updated on 12/21/21
Tested by
Diana Andrews
Diana Andrews
Tested by Diana Andrews
Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. 
Learn about The Spruce Eats' Editorial Process
Tsukimi Soba in bowls

The Spruce Eats / Cara Cormack

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
210 Calories
5g Fat
27g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 210
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 9%
Cholesterol 187mg 62%
Sodium 1642mg 71%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 14g
Vitamin C 1mg 6%
Calcium 46mg 4%
Iron 2mg 10%
Potassium 297mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Japanese tsukimi soba is buckwheat noodles in hot soup with an egg topping.

“I used a powdered dashi soup mix which I found in my local Asian market. Be sure your soup is at a rolling boil before pouring it over the noodles and adding the raw egg so that the hot broth begins to cook the egg. The yolk adds an incredible richness you really have to experience.” —Diana Andrews 

Tsukimi Soba/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 cups store-bought or homemade dashi soup

  • 1/3 cup soy sauce

  • 2 tablespoons mirin

  • 1/2 teaspoon salt

  • 14 ounces dried soba noodles

  • 4 large pasteurized eggs

  • 1/4 cup thinly sliced green onion

Steps to Make It

  1. Gather the ingredients.

    Tsukimi Soba ingredients in bowls

    The Spruce Eats / Cara Cormack

  2. In a medium pot on medium heat, add the dashi soup, soy sauce, mirin, and salt. Cook, stirring occasionally, until the mixture begins to boil.

    Dashi soup, soy sauce, mirin, and salt in a pot

    The Spruce Eats / Cara Cormack

  3. Meanwhile, prepare the soba noodles according to package directions. Drain well.

    Soba noodles in a colander

    The Spruce Eats / Cara Cormack

  4. Bring the soup to a rolling boil. Divide the soba noodles between four bowls.

    Soba noodles in bowls

    The Spruce Eats / Cara Cormack

  5. Carefully pour the hot soup over the noodles in each bowl.

    Soba noodles and broth in bowls

    The Spruce Eats / Cara Cormack

  6. Immediately crack an egg on top of the noodles in each bowl.

    Soba noodles, broth and eggs in bowls

    The Spruce Eats / Cara Cormack

  7. Divide the green onion between the bowls and serve immediately.

    Tsukimi Soba in bowls, garnished with green onions

    The Spruce Eats / Cara Cormack

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.