Soba is a delicious light and refreshing noodle dish that can be eaten hot or cold. It is a very popular dish in Japan.
The noodles are made with buckwheat so they are a healthy alternative to ramen noodles. You can also find different varieties such as plum soba noodles or even green tea.
Traditionally during summer, cold soba noodles are eaten with a dipping sauce called mentsuyuu. Various garnishes such as scallions and seaweed are added to bring a variety of tastes and textures to the dish.
- 1 pack of dried soba
Mentusyuu (Soba dipping soup)
- 50 ml sake
- 100 ml mirin
- 100 ml soy sauce
- 4×4 cm piece of kombu (dried kelp)
- 10 g katsuoboshi
- Nagaimo (Japanese yam) (Optional)
- Daikon (Japanese horseradish) (Optional)
How to make soba
- Put all the mentsuyuu ingredients into a saucepan and bring to a boil.
- Turn down the heat and cook on low for 5 minutes.
- Strain and set aside.
- Boil the soba noodles according to the packet.
- Drain and rinse under cold water.
- Slice the scallions as thinly as possible.
- Grate the daikon and nagaimo and place in separate dishes.
- For the dipping soup, dilute with 3 parts iced water and 1 part mentsuyuu.
- Serve the soba noodles on a sieve. Traditionally a bamboo rolling sieve is used but anything is okay!
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