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
Build a full meal around Soba
Get a matched combo of sides and accents
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
|
200 grams | Soba Noodle , dried |
|
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 Seed |
|
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.