Cold Soba Noodles Recipe – What we Eat

There’s this nice little food court at one of the Asian Supermarkets in our area that serve Korean, Japanese, and other types of Asian food. Charlie and I like to go there after work sometimes to have dinner before we do some grocery shopping. There’s one stall in the food court that serves curry plates that come with a noodle on the side. You can pick between an udon soup or a cold soba noodle and Charlie and I always pick the soba.
But first, what is soba? I’m not an expert by any means but from what I gather soba is the Japanese name for buckwheat. Is it healthier than other noodles? I guess that is up for discussion but I know that it is gluten-free and has a higher fiber and protein content than what we define as “traditional” pasta.
Soba can be used in a variety of ways just like any other pasta. It can be served hot or cold, pan fried or in soup, So here we go, cold soba noodles. 😃
  • Soba noodles
  • Sesame Oil, 1 tsp
  • Daikon radish, 1 tbs grated
  • Wasabi paste, 1 tsp
  • Tsuyu soup base
  • Furikake, optional
  • Masago (Smelt Egg), optional
Couple things before you begin:
  • Soba noodles come dehydrated just like regular paste or fresh. Just follow the directions on the pack to figure out how long to cook. img_0082.jpg
  • Tsuyu soup can be found at most Asian super markets. I buy the ones that are concentrated where you add water. I’m sure I can make this from scratch but I still need to learn how to do so. (I hear a future post coming on). I would personally add 3/4 cup water to 1/4 cup soup base. Yes, it’s that salty. But to each their own! You can always add a little more if you feel it’s too bland. img_0028.jpg
  1. Bring a pot of water to a boil. Cut soba noodles in half and cook until cooked to desired texture (I like a little al dente), approximately 5 mins. Strain thoroughly.
  2. In strainer, run noodles under cold water and then toss noodles in sesame oil so they don’t stick together. Place in a small bowl
  3. In a separate bowl mix wasabi, daikon, tsuyu soup until wasabi is thoroughly mixed into broth.
  4. Garnish with furikake and masago. (Optional)
  5. Dip noodles into your cold soup and enjoy!

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