Soba
Thin buckwheat noodles served cold with a dipping broth and wasabi, or hot in a light dashi soup — Japan's ancient noodle tradition.
Cuisines
Japanese
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 200 grams | dried soba noodles |
| 2 cups | water |
| 1 tablespoon | soy sauce |
| 1 tablespoon | mirin |
| 1 teaspoon | dashi powder |
| 1 tablespoon | sake |
| 1 teaspoon | sugar |
| 1 teaspoon | sesame oil |
| 1 | scallion, finely chopped |
| 1 tablespoon | sesame seeds |
| 1 | nori sheet, cut into thin strips |
Instructions
- 1 Bring a pot of water to a boil and cook the soba noodles according to the package instructions, usually about 5-7 minutes.
- 2 Drain the noodles and rinse them under cold running water to stop the cooking process and remove excess starch.
- 3 In a small saucepan, combine soy sauce, mirin, dashi powder, sake, and sugar. Heat gently until the sugar dissolves, then remove from heat and let it cool.
- 4 In a mixing bowl, toss the cooked soba noodles with sesame oil to prevent sticking.
- 5 Divide the noodles into serving bowls and pour the cooled sauce over them.
- 6 Garnish with chopped scallion, sesame seeds, and nori strips.
- 7 Serve immediately and enjoy!
Tips
For an added touch, serve with a side of tempura or add some grated daikon radish on top.