Cold Zaru Soba Buckwheat And Yam Noodles |
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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 6 |
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OK. This is an acquired taste. I acquired it when I was in Japan during a hot humid summer. Nothing is more refreshing than eating cool noodles with lots of great stuff on it when you are hot and sweaty. Read more . Its also nice for the cook because you can make it in the morning before it gets stifling. if the idea of yam noodles turns you off. just make the same recipe with regular soba noodles. Ingredients:
14 oz dried zaru soba noodles |
for the sauce |
4 cups kombu dashi broth (see note below) |
1 cup soy sauce |
1/4 cup mirin |
wasabi paste |
for the toppings...any combination of one or several of the following |
scallions, chopped thin |
2 tbs rice seasoning or nori, thinly sliced |
cooked prawns |
seared ahi tuna |
tofu, cubed |
japanese omelet, sliced thin |
sliced avocado |
note: kumbo dashi is basically fish bullion with kelp. you can buy it without msg if you like, but be sure to get only dashi made in japan. the japanese are stricter about food safety than the usa even. i no longer buy anything food related from china. you can find japanese cooking products in the japanese isle of most asain food markets. this is good. |
Directions:
1. First make the sauce by bringing the dashi, soy,and mirin to a boil in a saucepan.
2. Boil for 3 mins. Remove from heat. Cool to room temperature. Add the wasabi paste to taste.
3. Boil the soba noodles in water for about 5 mins. Drain. Rinse. Drain. Pour into a bowl with ice cubes and cold water. Soak for 10 mins.
4. Put the noodles in a nice fancy big bowl or small individual bowls and pour the sauce on top. Top this with any or all of the toppings, the rice seasoning, and put the whole wonderful display into the refrigerator until ready to serve.
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