Entree: Japan – Okinawa – ソーキそば ➤ Soki Soba (Okinawan wheat noodles served in clear broth topped with tender braised pork spare ribs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) pork spare ribs (soki), cut into serving-size pieces
- 8 cups (1.9 L) water for initial simmering
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake or awamori
- 2 tbsp (25 g) granulated sugar
- 1 2-inch (50 g) piece fresh ginger, sliced
- 6 cups (1.4 L) water for dashi
- 1 piece kombu, 4 x 4 in (10 x 10 cm)
- 1 cup (15 g) katsuobushi (bonito flakes)
- 12 oz (340 g) Okinawa soba noodles or thick wheat noodles
- 2 scallions, thinly sliced
- 1/4 cup (60 g) pickled red ginger (beni shoga)
- Optional: toasted sesame oil for drizzling (no measurement)

Instructions

1. Rinse the ribs and place them in a pot with 8 cups (1.9 L) water. Bring to a boil, skim off foam and impurities, then drain and rinse the ribs briefly to remove scum.
2. Return the cleaned ribs to the pot, add 8 cups (1.9 L) fresh water, sliced ginger, sake, soy sauce, mirin, and sugar. Bring to a gentle simmer, cover, and cook until the ribs are tender and the meat pulls from the bone, about 1.5–2 hours. Keep the cooking liquid; this is the pork braising liquid.
3. Meanwhile make the dashi: combine 6 cups (1.4 L) water and the kombu in a pot and let soak 20–30 minutes. Slowly heat to just below boiling, remove kombu, add katsuobushi, bring to a brief boil, then turn off heat and steep 3 minutes. Strain the dashi through a fine sieve or cheesecloth.
4. Combine strained dashi with enough of the pork braising liquid to taste (start with a 2:1 dashi to braising liquid ratio and adjust), reheat gently and adjust seasoning with a little soy or salt as needed to create a clear, balanced broth.
5. Cook the Okinawa soba noodles according to package instructions, drain, and divide into four bowls.
6. Place 2–3 pieces of braised soki on each bowl of noodles. Ladle hot broth over the noodles and ribs.
7. Garnish with sliced scallions and pickled red ginger; drizzle a few drops of toasted sesame oil if desired and serve immediately.