Recipe Fresh soba noodles for summer
Noodle dishes are a staple of Asian cuisine, and Japan is no exception!
Soba are Japanese noodles made from buckwheat and can be eaten hot or cold.
For the summer version, they are cooled and served with sobatsuyu - the sauce that accompanies the dish. Simply dip the soba quickly into the sobatsuyu and enjoy!
This dish, called "zaru soba," is also served with condiments such as wasabi, ginger, andseaweeds sheets.
This recipe is both delicious and refreshing!
Clémence Sahuc
- Prep Time
- 30 minutes
- Servings
- 4 portions
- Category
- Salty, summer, noodles, dish
Ingredients
- 400 g soba noodles
- 20 cl kaeshi sauce
- 60 cl dashi
- Grated ginger
- Wasabi
- Chopped nori
- Chives or chives, minced
Directions
- In a saucepan, mix the hot dashi with the kaeshi sauce. Heat gently to 80°C, without boiling, to bring the flavors together. Remove from heat and allow to cool completely. Once cold, place the tsuyu in the refrigerator until ready to serve.
- While the broth cools, prepare the condiments: grate the ginger, chop the spring onion and cut the nori into thin strips. Arrange them in small bowls, so that everyone can add them as they wish.
- Bring a large pot of water to the boil. Don't salt the water! Unlike Western noodles, soba noodles don't need salt.
- Plunge in the noodles and cook for the time indicated on the packet (often 3 to 5 minutes, depending on thickness). Keep a close eye on the cooking! If the water rises too high, turn down the heat or add a little cold water to prevent the noodles from boiling over.
- Drain the noodles in a colander (preferably a fine one, as the large colanders often used in France don't drain quickly enough), then immerse them immediately in a large bowl of cold water.
- Return the noodles to the bowl of fresh water under the tap. Stir gently to rinse under running water: this not only cools the noodles quickly, but also smoothes them by removing the starch from their surface.
- Drain your noodles well in a fine sieve. Divide among serving baskets or plates. Divide the tsuyu between individual cups or ramekins.
- Pour the cold tsuyu into individual cups or bowls. Everyone can then dip their noodles in the broth and add condiments to taste.
- Gourmet tip: For an even tastier touch, add a few toasted sesame seeds or a drizzle of yuzu for a slightly tangy note.
