Cold Soba Noodles Zaru Soba Food
COLD SOBA NOODLES (ZARU SOBA)
Provided by Nina Simonds
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- To prepare the dashi, or stock: Place the cold water in a saucepan. Using a damp cloth, wipe the kombu, removing any dirt. Place the kombu in the cold water, and bring the mixture to a boil over high heat. Remove the kombu immediately, and reserve for another use. Bring the water again to a boil, and remove from the heat. Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute. Strain the liquid through a fine-meshed strainer lined with cheesecloth. Discard the bonito flakes.
- To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl. Chill. (For serving, you may divide it into six portions and chill.)
- To cook the noodles, bring 3 quarts of water to a boil in a large pot. Add the noodles, scattering them over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Put the noodles in a colander, and rinse under cold running water to remove the starch. Drain thoroughly, and divide among six baskets or bowls.
- Place the scallions and wasabi in the center of the table with the noodles. Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 0 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1063 milligrams, Sugar 0 grams
ZARU SOBA
This is a Japanese cold noodle soup perfect for those hot summer days. It is filling and refreshing.
Provided by BRENNA3
Categories World Cuisine Recipes Asian Japanese
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
- Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
- Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 48.2 g, Cholesterol 0.6 mg, Fat 3.1 g, Fiber 1 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 1444.8 mg, Sugar 3.2 g
ZARU SOBA - CHILLED JAPANESE NOODLES
This is a dish I became addicted to in Thailand, of all places... I'd never seen it here in Australia, so I learned to make it myself. It's extremely refreshing in hot weather. One way of serving the noodles is to place them over a dish of ice to keep them cool, but that's not necessary if you prefer not to. If you can't find dashi, which is a type of stock prepared with bonito flakes and seaweed, I have found that shop bought instant miso soup can do at a pinch. You might need to fiddle with the proportions of ingredients for the sauce to suit your taste. Some people like to add a little bit of sugar to the sauce as well.
Provided by becy959
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer.
- Remove from heat and store in refrigerator to chill.
- Bring litre of water to boil.
- Add soba noodles.
- Cook for 4 mins.
- Drain noodles using a colander.
- Rinse with cold water and wash noodles, making sure all the starch is rinsed off.
- Cut nori sheet in four.
- Take one quarter and slice thinly.
- Place slices of nori on noodles.
- Slice spring onion and place on a small dish.
- Put wasabi paste on another small dish.
- Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls.
- Combine desired condiments into the sauce.
- Dip noodles in sauce and eat!
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- For Dashi Stock Combine all ingredients in a pot and leave for overnight in the fridge to slowly extract the flavours of the ingredients. When ready to use, remove the mushrooms and kombu seaweed.
- For Soba Sauce (Mentsuyu) Combine all ingredients in a pot and heat to boiling point. Remove from heat and let it cool to room temperature before chilling in the fridge.
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