Japanese Soba Noodles Recipes

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

SOBA NOODLES

Steps:

• Cook, drain and rinse noodles.
• Add sauce, stir and let soak in.
• Sprinkle with sesame seeds and green onions.

JAPANESE SOBA NOODLE SOUP

Steps:

• Break the noodles in half and cook them in a large saucepan according to package directions until al dente, then drain. Rinse briefly with cool water.
• Meanwhile, combine the broth, mushrooms, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
• Stir in the scallions, tofu, spinach, and optional bok choy. Cover and cook until the spinach is wilted but still bright green, about 3 minutes.
• Stir in the noodles. Add about 2 cups water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once.
• Per serving:
• Calories: 196
• Total fat: 3g
• Protein: 10g
• Fiber: 3g
• Carbohydrate: 33g
• Cholesterol: 0mg
• Sodium: 511mg

JAPANESE SOBA NOODLES

Steps:

• Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
• Add some cold water, then bring to a boil again, then cook until tender.
• Drain noodles and rinse in cold water.
• Arrange noodles on serving plates.
• Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
• Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
• Cool sauce by placing pan in ice.
• Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
• Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
• To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.