Slurp On This: Cold Soba with Bulalo Beef Broth

October 3, 2016

Looking at the dregs of bulalo never fails to make me wonder what else could the bare broth lend itself to? Besides the uncomplicated pairing of the stew with steamed rice, we found that the substantial soba retains its integrity and highlights the complexity of the broth. The Japanese cold soba tempers and rounds out the strong flavorful stock. The fine buckwheat noodles easily picks up the broth. The fresh vegetables adds a textural and flavor contrast, lending a distinct vegetal flavor and a much needed crunch to the dish.

Traditionally, soba can be served either hot or cold with an array of toppings or bare. The versatile Japanese dish gained popularity during the Edo period, from 1603 to 1868. In Tokyo, where people were susceptible to beriberi, soba became an important addition to local diet due to its richness in thiamine. Slurp on this fusion of Japanese and Filipino dishes!

Cold Soba

Cold Soba with Bulalo Beef Broth

Yield: 2–3 servings
Time: 55 minutes (15 min prep / 40 min cooking)


  • 4 cups chicken stock
  • 600g knee cap bones or marrow
  • 3 pieces scallion
  • 1-inch ginger, peeled
  • 4 garlic cloves
  • ¼ cup water
  • 250g beef shabu shabu
  • 1 pack soba noodles
  • ½ cup Chinese cabbage, julienned
  • 2 hard boiled eggs, peeled and halved
  • 2 tbsp rice vinegar
Cold Soba


  1. In a medium pot, combine stock with two pieces of scallion, beef bones, ginger, and garlic. Simmer covered for 40 minutes. Strain the liquid and transfer back in the same pot. Reduce the liquid in half. Season with salt and pepper.
  2. Skim the fat from the surface of the broth.
  3. In a pot of salted boiling water, cook noodles following package instructions. Quickly blanch into an ice water bath, then squeeze out excess water.
  4. Arrange noodles in shallow bowls, garnish with cabbage, eggs, beef slices, and remaining slices scallions.
  5. Serve the hot broth on the side.
Cold Soba
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

2 comments in this post SHOW

2 responses to “Slurp On This: Cold Soba with Bulalo Beef Broth”

  1. Uhav1jerb says:

    Will the broth be enough for the soba? I would imagine it would be pretty thin & underwhelming as opposed to an actual dipping sauce even if reduced by half. Also, is it just preference for using chicken stock for “bulalo” broth? Also, I guess 90% of the people who would copy this recipe would just dump everything in 1 bowl.

    I always thought that soba was popular because of its peasant roots not because of thiamine deficiency. As samurais would collect rice from farmers, rice became too expensive for the farmers & peasant folk to consume, hence forcing them to use buckwheat as source of sustenance.

    • Bernice Escobar says:

      Hi Uhav1jerb, you can easily adjust the intensity of the broth by cooking it down further. By reducing the stock in half already made the broth flavorful.

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