Zaru Soba Chilled Japanese Noodles Recipes

ZARU SOBA - CHILLED JAPANESE NOODLES

Zaru Soba - Chilled Japanese Noodles image

This is a dish I became addicted to in Thailand, of all places... I'd never seen it here in Australia, so I learned to make it myself. It's extremely refreshing in hot weather. One way of serving the noodles is to place them over a dish of ice to keep them cool, but that's not necessary if you prefer not to. If you can't find dashi, which is a type of stock prepared with bonito flakes and seaweed, I have found that shop bought instant miso soup can do at a pinch. You might need to fiddle with the proportions of ingredients for the sauce to suit your taste. Some people like to add a little bit of sugar to the sauce as well.

Provided by becy959

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

90 g dried soba noodles
1 cup dashi
2 tablespoons shoyu or 2 tablespoons light soy sauce
2 tablespoons mirin
1 tsbpn rice wine vinegar
2 spring onions
1 teaspoon wasabi
1 sheet nori

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!

ZARU SOBA

Zaru Soba image

This is a Japanese cold noodle soup perfect for those hot summer days. It is filling and refreshing.

Provided by BRENNA3

Categories World Cuisine Recipes Asian Japanese

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) package dried soba noodles
1 cup prepared dashi stock
¼ cup soy sauce
2 tablespoons mirin
¼ teaspoon white sugar
2 tablespoons sesame seeds
½ cup chopped green onions
1 sheet nori (dried seaweed), cut into thin strips

Steps:

Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 48.2 g, Cholesterol 0.6 mg, Fat 3.1 g, Fiber 1 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 1444.8 mg, Sugar 3.2 g

COLD SOBA NOODLES (ZARU SOBA)

Cold Soba Noodles (Zaru Soba) image

Provided by Nina Simonds

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 cups cold water
1 4-inch-square piece konbu (dried kelp)
1/3 cup dried bonito flakes
1/4 cup soy sauce
3 tablespoons mirin (sweetened rice wine)
3/4 pound dried soba noodles
6 tablespoons finely chopped scallions, green section only
2 tablespoons wasabi mixed with 3 1/2 tablespoons of water to form a paste

Steps:

To prepare the dashi, or stock: Place the cold water in a saucepan. Using a damp cloth, wipe the kombu, removing any dirt. Place the kombu in the cold water, and bring the mixture to a boil over high heat. Remove the kombu immediately, and reserve for another use. Bring the water again to a boil, and remove from the heat. Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute. Strain the liquid through a fine-meshed strainer lined with cheesecloth. Discard the bonito flakes.
To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl. Chill. (For serving, you may divide it into six portions and chill.)
To cook the noodles, bring 3 quarts of water to a boil in a large pot. Add the noodles, scattering them over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Put the noodles in a colander, and rinse under cold running water to remove the starch. Drain thoroughly, and divide among six baskets or bowls.
Place the scallions and wasabi in the center of the table with the noodles. Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 0 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1063 milligrams, Sugar 0 grams

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