Soba Noodle Dipping Sauce Food

COLD SOBA NOODLES WITH HOMEMADE DIPPING SAUCE

Steps:

• Bring a pot of water to a boil. Add soba noodles and cook according to package directions, about 4-5 minutes. Drain and cool with cold running water or ice.
• Bring 1/2 c mirin and 1/2 c water to a boil. Simmer for 30 seconds to remove the alcohol. Turn off heat and add bonito flakes. Let sit for 10 minutes. Strain and add soy sauce.
• Serve noodles and dipping sauce in separate dishes. Add garnishes as desired.

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

NOODLE DIPPING SAUCE

Steps:

• Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just to a boil. Stir in the bonito flakes and immediately remove from the heat. Wait about 10 seconds for the flakes to get thoroughly soaked, and then strain. Let liquid cool to room temperature. Serve with cold soba noodles for dipping, along with scallions, grated daikon, quail eggs and natto if you have a taste for it.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

CHILLED JAPANESE SOBA WITH DIPPING SAUCE

Steps:

• Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

GREEN TEA SOBA NOODLE W/DIPPING SAUCE

Steps:

• To make the dipping sauce:.
• Place the dashi, shoyu and mirin in a small saucepan - bring to the boil and cook for 2 minutes.
• Reduce the heat and cook for a further 2 minutes.
• Cool, then chill.
• As noodles do vary it's best to cook them according to the directions on the packet - when cooked, drain then run them under cold water to cool.
• To assemble the dish:.
• Place the cold dipping sauce into two small bowls.
• Place the soba into a bowl and sprinkle with sesame seeds - mix well then divide onto two serving plates.
• Sprinkle with the sliced spring onions and Shichimi Togarashi.
• Garnish each dish with Pickled Ginger, Wasabi and Grated fresh Daikon.
• To eat:.
• Hold the dipping sauce bowl in one hand.
• Using chopsticks, pick up a mouthful of noodles and dip the end into the dipping sauce, then slurp the noodles in with your lips.
• You can mix in the garnish to suit your taste.

SOBA NOODLES & DIPPING SAUCE

Steps:

• 1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
• 2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.