Instant soba noodle “ekisoba”

Author’s comments

• When I’m short on time, “Hakone Soba Nadai” is my go-to: I can finish a comforting bowl in about five minutes and get back on the move on train.
  
  I personally love adding a touch of wasabi—the clean heat lifts the sweet-savory broth and makes the noodles sing.
  
  Shops like this reflect Japan’s stand-and-eat soba culture: quick, affordable, and designed for commuters, with counters that keep the flow fast.
  
  Most locations use a ticket-vending system: you choose your dish on the machine (often with photos), insert cash or a card, receive a paper ticket (shokken), and hand it to the counter staff; within minutes your bowl is ready.
  
  Toppings such as tempura, egg, and green onion are separate buttons, and simple requests—like a little extra wasabi—are often accommodated at the counter.