Cold Soba Noodles

Soba (そば or 蕎麦) is Japanese for buckwheat. It is a type of thin type of noodles usually made from buckwheat, which has a grainy texture and nutty flavour.

There are different types of Soba Noodles:

• Ju-wari Soba – 100% buckwheat flour
• Hachi-wari- 80% buckwheat and 20% Buckwheat flour
• Cha Soba –Green Tea Powder – green colour
• Ume Soba – Japanese Ume Plum-slight pink colour

Cold Soba Noodles - Zaru Noodles Recipe by Namiko Chen of Just One Cookbook.Image by www.pickledplum.comChilled noodles dish with a dipping sauce is a great way to cool down during the summer heat or a quick easy meal. Why not give it a try?

Ingredients (Serves 4)

• 397g Fresh or Dried Soba Noodles
• Bowl of ice water
• 60ml sake
• 120ml mirin
• 120ml soy sauce
• 1 kombu dried kelp (2.5cm x 2.5cm)
• 1 Cup (35g approx) Katsuobushi (dried bonito flakes)

Garnish (optional):

• 1 teaspoon wasabi
• 85g peeled and finely grated daikon
• 2 trimmed and finely chopped spring onions
• 1 large sheet nori, cut into thin strips

Instructions

Step 1: Prepare all the ingredients on the table

Step 2: Use a medium sized saucepan, start to put in 60ml of sake and let it boil on medium heat. Give the alcohol a few seconds to evaporate.

Step 3: Put in soy sauce, mirin, kombu and dried bonito flakes.

Step 4: Let it boil and cook on a low heat for 5 minutes.

Step 5: Turn off the cooker and place saucepan to a cool surface.

Step 6: When it cools down, strain the sauce and put it to the side.

The left over can be kept in an airtight container and stored in the fridge for up to a month.

How to boil the Soba Noodles?

Step 7: Using a large pot or a saucepan boil 450ml water (no salt).

Step 8: In a Circular motion put in the soba noodles in boiling water for about 4 minutes.

Step 9: Stir the noodles (Try not to let the noodles stick to each other) and check the tenderness (try not to overcook).

Step 10: Before draining the noodles, save 250ml to 375ml of soba cooking water (Sobayu).

Step 11: Use a sieve drain the soba noodles and run it through cold water until the starchy water disappears.

Step 12: Shake off access water and put it into the bowl of ice water. Until the noodles are cool down.

How to serve the noodles?

Step 13: Serve the noodles on a plate using a bamboo sieve or a mat (to soak up access water)

Step 14: Put the noodles on the plate and to your preference you can add some garnish Nori seaweed on top.

Step 15: Use a serving pitcher or small individual bowls put in ratio of 1 part dipping sauce to 2 or 3 parts of ice water.

Step 16: To your preference, place chopped onions and wasabi on a separate small plate.

Your dish is complete.

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