Soba is a type of thin noodles made of buckwheat. The word also means buckwheat in Japanese. This type of noodles can be served chilled with a dipping sauce or in hot soup. You can find it in almost all restaurants in Japan.
Cold soba is a wonderful recipe for noodle lovers. It is a yummy dish for a warm day, plus it is easy to prepare. Here we used deep fried tofu, if you cannot find it in your local Asian food store, you may buy regular silken tofu and deep fry it.
4 slices deep fried tofu (abura-age)
300g soba noodles
1 1/3 cup basic dashi stock
5 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon sugar
1 sheet toasted nori, cut into thin strips
4 teaspoons wasabi
2 spring onions, thinly
Half-fill a large saucepan with water and place it over high heat. Bring it to a boil. Add the noodles. Stir occasionally to separate the noodles. Cook it until the noodles are cooked but firm, around 5 minutes. Drain well and transfer it to colander. Rinse it with cold water. Drain it once again and then cover the colander with a damp kitchen towel. Let it cool completely.
To prepare the sauce, place the dashi stock, soy sauce, mirin and sugar in a small saucepan over medium heat. Cook it for 3 minutes or until the sugar is dissolved. Do not let it boil. Remove from heat and set aside.
Pour the sauce into 4 small bowls. Stir well and add wasabi and spring onions.
Divide the noodles into 4 bowls and sprinkle each bowl with nori. Serve the noodles with dipping the sauce.
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