Homemade soba recipe

Name: Recette Soba maison
Prep time: 2 h
Cook time: 3 min
Total time: 2 h 3 min
Yield: 2
Ingredients: 200 g de farine de sarrasin; 50 g de farine de blé T55; 120 ml d’eau tiède; Fécule de maïs ou farine de sarrasin

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Portion

Preparation time

120 minutes

Cooking time

3 minutes

Delicate, fragrant soba noodles are a staple of Japanese cuisine. Made from buckwheat flour, they have a firm texture and a subtly rustic flavor. This homemade recipe allows you to make fresh soba, to be enjoyed cold with a tsuyu sauce or hot in a savory broth.

Author:

iRASSHAi

Ingredients

200 g buckwheat flour
50 g T55 wheat flour
120 ml warm water
Corn starch or buckwheat flour

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Instructions

Mix buckwheat flour and wheat flour in a large bowl. Add the warm water in two additions, mixing thoroughly with your fingers.
Knead the dough until smooth. Transfer to a clean work surface and knead vigorously for 10 minutes with the palms of your hands, until soft and slightly elastic. Form into a ball.
Sprinkle the work surface with cornflour or buckwheat flour. Flatten the dough by hand, then roll out with a rolling pin to a thickness of about 2 mm.
Gently fold the dough accordion-style, lightly flouring between each fold to prevent sticking.
Using a sharp knife, cut 3 mm-wide strips.
Carefully separate the noodles with your hands and dust lightly with flour to prevent clumping.
Bring a large pot of water to the boil (without salt).
Plunge in the noodles and stir gently to prevent sticking. Cook for 2 to 3 minutes, depending on thickness, until tender but still slightly firm.
Drain immediately and rinse thoroughly under cold water, rubbing lightly to remove excess starch.
Drain carefully and set aside.

Recipe notes

Tasting tips and accompaniments

Serve cold (Zaru Soba - Soba soaked in tsuyu sauce)

Arrange the well-drained noodles on a plate or zaru (bamboo sieve). Serve with homemade tsuyu sauce (a blend of dashi, soy sauce and mirin), in which the soba noodles are dipped before eating. Add traditional garnishes: snipped spring onion, wasabi, sliced nori and sesame seeds.

Serve hot (Kake Soba - Soba in broth)

Dip soba into a hot broth made with dashi, soy sauce and mirin. Garnish with mushrooms, tofu, tempura or a soft-boiled egg for a more gourmet version.

Recipe tips :

Freshly ground buckwheat flour: For a more authentic taste, choose freshly ground artisanal flour.
Gradual hydration: Water should be added slowly to ensure good cohesion of the dough.
Careful cooking: Overcooking will make the noodles too soft; watch the cooking time carefully.

Discover our collection of soba noodles on our site, to be enjoyed with our delicious tsuyu sauces!

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