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. 😃
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Ingredients
  • 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
Directions
  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!
xoxo,
Kissa

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