Soba Noodles With Chilled Dashi 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).

DASHI WITH SOBA NOODLES

Steps:

• In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice.
• Divide the noodles among 4 bowls. Divide the vegetables evenly among the 4 bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.

SOBA NOODLES WITH CHILLED DASHI

Steps:

• To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat.
• Don't let the mixture boil; as soon as it's about to, turn off the heat, and remove the kelp.
• Add ½ cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days.
• Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking.
• To serve, pour some of the cold dashi into bowls and top with the noodles. Garnish: Chopped scallions.

ZARU SOBA (CHILLED SOBA NOODLES)

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.

CHILLED SOBA NOODLES

Steps:

• Drop the noodles into a large pan of boiling water and cook for about 3 minutes or until just tender.
• Drain and rinse them well under running cold water.
• Drain well and set aside.
• Bring a small pan of water to the boil, and blanch the ginger, carrot, and green onion for 30 seconds.
• Drain and place in a bowl of iced water.
• Drain again when the veggies are cool.
• SAUCE: Combine the ingredients, bring to the boil in a small saucepan, then cool completely.
• When ready to serve, pour into 4 small, wide dipping bowls.
• Gently toss the noodles and vegetables to combine.
• Arrange in individual serving bowls.
• Serve with the dipping sauce.
• Arrange a little of the garnish on the side of each plate.
• The noodles should be dipped into the sauce before being eaten.

COLD SOBA NOODLES WITH HERBS AND MANGO

Steps:

• Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
• Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
• Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

ZARU SOBA - CHILLED JAPANESE NOODLES

Steps:

• Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer.
• Remove from heat and store in refrigerator to chill.
• Bring litre of water to boil.
• Add soba noodles.
• Cook for 4 mins.
• Drain noodles using a colander.
• Rinse with cold water and wash noodles, making sure all the starch is rinsed off.
• Cut nori sheet in four.
• Take one quarter and slice thinly.
• Place slices of nori on noodles.
• Slice spring onion and place on a small dish.
• Put wasabi paste on another small dish.
• Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls.
• Combine desired condiments into the sauce.
• Dip noodles in sauce and eat!

CHILLED SOBA WITH TOFU AND SUGAR SNAP PEAS

Steps:

• Make sauce:
• Simmer mushroom in water in a small saucepan, covered, 15 minutes. Add kombu and barely simmer, covered, 5 minutes. Remove from heat and let stand, covered, 5 minutes. Strain through a fine-mesh sieve into a large glass measure, pressing on and discarding solids. Return 2 cups liquid (add water if necessary) to saucepan. Add soy sauce, mirin, ponzu, sugar, and 1/4 teaspoon salt and bring to a boil, stirring until sugar has dissolved. Remove from heat. Stir in sesame oil, then cool in pan in a large ice bath.
• Cook noodles and vegetables:
• Blanch sugar snaps in a large pot of unsalted boiling water until crisp-tender, about 2 minutes. Transfer with a slotted spoon to a large colander set in ice bath to stop cooking. Lift colander to drain. Transfer sugar snaps to a bowl. Meanwhile, return water to a boil. Blanch spinach until just wilted, about 30 seconds, then cool and drain in same manner. Squeeze out excess water. Add to sugar snaps.
• Return water to a boil.
• Add noodles and cook according to package directions, stirring occasionally, until tender. Drain in colander and rinse with cold water. Cool in ice bath until very cold (add more ice to water as necessary). Drain well.
• Carefully drain tofu and pat dry. Cut into 3/4-inch cubes.
• Whisk sauce, then pour 1 1/2 cups sauce into a large bowl. Add noodles, sugar snaps, spinach, and half of scallions and toss. Serve in shallow bowls, topped with tofu, remaining scallions, and ginger. Drizzle with some of remaining sauce and serve remainder on the side.