Soba - Cold Buckwheat Noodles - my Hungry Traveler

Soba - Cold Buckwheat Noodles

Quality dried soba noodles and instant dashi broth allows you to enjoy the delicate balance of this famous cold noodle dish without doing any of the heavy work. They're ideal for a nice luncheon or brunch and are great in Bento lunch boxes.

5 from 1 vote

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Course: Brunch, Condiment, Lunch

Cuisine: Japanese

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Large pot, medium saucepan

Ingredients

2 cups Cold water
1 tsp Instant bonito soup stock
¼ cup Japanese soy sauce
3 tbsp Mirin sweet rice vinegar
12 oz Dried soba noodles
6 tbsp Scallions, green part only chopped
2 tbsp Wasabi (optional)

US Customary - Metric

Instructions

Make Stock - In a medium saucepan, bring 2 cups of water to a boil. Add dashi granules and cook 1 minute more, stirring. Remove to another burner to cool.
Make Dipping Sauce - Combine 2 cups dashi broth with mirin and soy sauce in a bowl. Chill in refrigerator.
Cook Noodles - Bring 3-4 cups of water to a boil in a large pot. Add noodles and swirl them around. When water returns to a boil, cook for 5 minutes or whatever the package recommends. They should be just tender. Drain the noodles in a colander and rinse under cold water to stop cooking and remove any starch. Drain thoroughly and place in individual bowls.
Serve - Place bowls of scallion and wasabi mixed with 4 tbsp water in the middle of the table. Place a bowl or plate of noodles and small bowl of dipping sauce in front of each diner. To eat soba, the diner mixes a dab of wasabi paste and a spoonful of scallions in their dipping sauce. They then grab some noodles with chopsticks or a fork, dips them in the sauce and eats them, slurping loudly.

Nutrition