Recipe Fresh soba noodles for summer

Name: Recette Nouilles soba fraîches pour l’été
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g de nouilles soba; 20 cl de sauce kaeshi; 60 cl de dashi; Gingembre râpé; Wasabi; Nori ciselé; Ciboule ou ciboulette émincée

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Portion

4 portions

Preparation time

30 minutes

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

Image of Recipe Fresh soba noodles for summer

Ingredients

400 g soba noodles

For the tsuyu (or soaking broth) :

20 cl kaeshi sauce
60 cl dashi

For condiments :

Grated ginger
Wasabi
Chopped nori
Chives or chives, minced

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Instructions

Prepare the tsuyu broth

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.

Preparing condiments

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.

Prepare the soba noodles

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.

Serve and enjoy

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.

Recipe notes

Soba noodles are made from buckwheat flour, making them ideal for a gluten-free diet.

DID YOU KNOW?

Eating noodles noisily is perfectly normal in Japan! Sucking noisily on your noodles cools them down and prevents burning the roof of your mouth.

TSUYU SOBA SAUCE

Tsuyu soba sauce is generally made with soy sauce, dashi broth, mirin and sugar.

DIFFERENT TYPES OF JAPANESE NOODLES

RAMEN

Born in China, this noodle dish is served in a broth that can be garnished with vegetables, meat, eggs and more! The noodles used are also called "ramen". They can be eaten instant, fresh or even fried for a crunchy snack!

UDON

Udon are thick, white, chewy wheat noodles. There are many different ways to enjoy them: hot or cold, soaked in broth or stir-fried!

SOBA

Soba are buckwheat noodles, sometimes mixed with wheat flour. They can be cooked very simply: hot in a broth, or cold, seasoned with tsuyu sauce. In summer, they're also great in salads!

Soba is very filling and rich in antioxidants.

SOMEN

Somen are thin, long, white wheat noodles. These noodles are little known outside Japan, yet they're quick and easy to prepare. These are the noodles most often used to prepare ramen!

Discover even more noodle recipes in our iRASSHAi recipe catalog!

Yam soba noodles ⋅ Shinshu Togakushi Soba ⋅ 220g

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