Soba Noodles With Chilled Dashi Food
SOBA NOODLES WITH CHILLED DASHI
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat these noodles within a few hours of making it.
Provided by Mark Bittman
Time P2DT15m
Number Of Ingredients 7
Steps:
- To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat.
- Don't let the mixture boil; as soon as it's about to, turn off the heat, and remove the kelp.
- Add ½ cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days.
- Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking.
- To serve, pour some of the cold dashi into bowls and top with the noodles. Garnish: Chopped scallions.
COLD SOBA NOODLES WITH DIPPING SAUCE
In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients - which you can buy in any store specializing in Asian foods - keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
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).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
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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- In a medium saucepan, cover the kombu with the water and simmer gently until the kombu rises to the surface, about 5 minutes. Remove from the heat. Add the dashi powder and let steep for 20 minutes. Strain the broth through a fine mesh strainer.
- Return the broth to the saucepan and bring to a simmer over moderate heat. Add the soba noodles and the sesame oil and cook for 3 minutes. Add the bok choy and submerge them in the broth with a spoon. Crack one of the eggs at a time into a small bowl and gently tip it into the warm broth. Poach the eggs until the whites are just set and the yolk are still runny, about 4 minutes. Remove from the heat.
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