ZARU SOBA (CHILLED SOBA NOODLES)
Chilled Soba Noodles, or Zaru Soba, is a classic summertime meal in Japan accompanied by a savory dipping sauce called tsuyu, and a plethora of condiments called yakumi.
Provided by Marc Matsumoto
Categories Entree
Number Of Ingredients 9
Steps:
- To make the dipping sauce, add the dashi, soy sauce, sake and sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
- To boil the soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
- Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
- Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
- Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
- Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
- Serve immediately with the dipping sauce and condiments.
- Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.
Nutrition Facts : Calories 253 kcal, Carbohydrate 49 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 2347 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHILLED JAPANESE SOBA WITH DIPPING SAUCE
Provided by Food Network
Time 25m
Yield 4 appetizer servings
Number Of Ingredients 11
Steps:
- Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
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).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
COLD (ZARU) SOBA NOODLES WITH DIPPING SAUCE
These cold soba noodles with a rich, umami dipping sauce is the perfect refreshing meal for hot summer days. Make this meal in less than 15 minutes with a quick dashi stock that does not compromise on flavor! It's a perfect option for a light lunch.
Provided by Kaylie
Categories lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Boil the noodles per the recommended time on package. Usually about 5 minutes.
- Rinse the cooked noodles in a strainer under cold water.
- Submerge the noodles in a big bowl with cold water and ice. Set aside until ready to serve.
- Make the dipping sauce. Add dashi stock, mirin and soy sauce into a small sauce pan and take it to a boil on medium heat, about 5 minutes.
- Turn off the heat, let the sauce cool to room temperature or place it in the refrigerator for a quicker cool down.
- To serve, portion out the noodles and place them on a Zaru mat (if you don't have one, make sure to drain the noodles really well with a strainer). Portion the sauce in a small bowl and serve on the side.
- To eat, add optional condiments to the dipping sauce. Take some noodles and dip it into the sauce and enjoy it with a nice slurp!
Nutrition Facts : ServingSize 2 people, Calories 401 kcal, Carbohydrate 195 g, Protein 42 g, Sodium 3785 mg, Sugar 15 g
JAPANESE SOBA WITH DIPPING SAUCE
Make and share this Japanese Soba With Dipping Sauce recipe from Food.com.
Provided by drhousespcatcher
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Note: the recipes calls for kezuri-bushi but the zaar computer likes the name bonito flakes better.
- Mix all the sauce in a pan and boil over high for 2 minutes. Reduce to medium heat and cook 2 more minutes. Strain thru muslin. Cool. Chill.
- soak onions in ice cold water for 5 mins then squeeze out excess water.
- Toast nori over med flame until dry and crisp then cut into 1/8 inch wide strips with a sissor.
- Heat 9 cups water in large pan. it should NOT be more than 2/3 pan's depth.
- Bring to boil and add soba. Distribute evenly and stir to prevent sticking. When it is bubbling pour 1/4 cup cold water in to lower temperature.
- Repeat and cook for time stated on your soba package. If no time is stated use 5 minutes. Test the noodle. You should be able to cut it with your finger. It should be tender.
- Put large sieve under cold running water and pour soba in then wash with hands. Rub well to remove starch. It should feel slightly elastic. Drain again.
- Pour dipping sauce into 4 cups Put wasabi and onions on individual serving dishes for guests. Divide soba between 4 plates. Sprinkle with nori strips and serve cold with sauce, wasabi and onions.
- Have each guest mix the wasabi and onions into sauce To eat hold the sauce cup in one hand. Pick up noodles using chopsticks [right. I use a fork] and dip in end of dipping sauce. Slurp in noodles with lips.
- YOu can also use yuzu, lime rind, fine grated radish, thin sliced garlic or fresh grated ginger root with the wasabi and onions or in place of.
Nutrition Facts : Calories 395, Fat 0.8, SaturatedFat 0.1, Sodium 4270.4, Carbohydrate 83, Fiber 0.8, Sugar 2.1, Protein 18.4
SOBA NOODLE DIPPING SAUCE
This is a good basic recipe to use as a dip for cold soba noodles. It may need to be diluted slightly with water, depending on preferences.
Provided by Jen in Victoria
Categories Japanese
Time 5m
Yield 1/2 cup, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a bowl.
- Serve with cold soba noodles.
Nutrition Facts : Calories 27.6, Fat 0.1, Sodium 1489.4, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 2.8
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