soba

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.And even better, you can serve it hot or cold.&nbsp;

Sesame Soba Noodles

HemisFares Soba Air-Dried Buckwheat Noodles

HemisFares Double Fermented Soy Sauce

rice vinegar

sesame oil

black pepper

sugar

canola oil

onions

sesame seeds

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don't clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.&nbsp;

While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.

Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.&nbsp;

The high notes of these umami-laden noodles from Lara Lee, the author of ‘Coconut and Sambal,’ are caramelized shiitake mushrooms.

Coconut, Ginger, and Mushroom Noodles

Tbsp. sugar

½ cup plus 2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

shiitake mushrooms, stems removed, thinly sliced, divided

5” piece ginger, peeled,

cashews

coconut

dried soba noodles

Tbsp. kecap manis (sweet soy sauce)

baby corn,

green beans, trimmed,

shallots,

The high notes of these vegan, umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms, amplified by toasted coconut and ginger, brightened with quick-pickled mushrooms on top. Kecap manis and black rice vinegar gives depth, sweetness, and acidity, bringing the other flavors of the dish into sharp focus. No kecap manis? Substitute 2 Tbsp. dark soy sauce mixed with 2 Tbsp. palm sugar or brown sugar.

Bon Appétit

Preheat oven to 350°. Heat sugar, ½ cup vinegar, 2 Tbsp. soy sauce, and ⅓ cup water in a small saucepan over low, stirring to dissolve sugar. Add a quarter of mushrooms and half of ginger. Return to a simmer and cook 4 minutes. Let pickled mushrooms cool.

Spread out cashews on one side of a baking sheet and coconut on the other. Toast, undisturbed, until most of coconut is golden brown, 5–7 minutes. Remove from oven; transfer coconut to a plate. Toss nuts; continue to toast until golden brown, about 5 minutes longer. Transfer to plate; let cool.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold running water. Set aside.

Whisk kecap manis, 2 Tbsp. oil, remaining 2 Tbsp. vinegar, and remaining 4 Tbsp. soy sauce in a small bowl; set sauce aside.

Heat 2 Tbsp. oil in a large pot. Cook remaining mushrooms, stirring occasionally, until browned, about 5 minutes. Transfer to a plate; wipe out pot. Heat 1 Tbsp. oil in pot; cook corn and beans, stirring occasionally, until tender, about 5 minutes. Transfer to plate. Reduce heat to medium; heat remaining 1 Tbsp. oil in pot. Cook shallots and remaining ginger, stirring, until softened, about 2 minutes. Return mushrooms, corn, and beans to pot and toss to combine, then toss in noodles. Add cashews, coconut, and reserved sauce and cook, tossing, until noodles are coated in sauce and warmed through, about 1 minute.

Divide noodles among bowls and top with drained pickled mushrooms.

The trick to this recipe is using the pan sauce as a base for the sesame noodles. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers.

Sesame Noodles With Crispy Tofu

Persian cucumbers, thinly sliced into rounds

Kosher salt

½" piece ginger, peeled, finely grated

Tbsp. unseasoned rice vinegar, divided

red chile,

soy sauce

Tbsp. honey

12-oz. block firm tofu, drained, patted dry

neutral oil,

Tbsp. tahini

scallions, thinly sliced on a diagonal

The trick to this recipe is using the pan sauce as a base for the sesame noodles. The noodles will get silky and glazy and become a perfect complement to the crispy tofu and pickled cucumbers. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Sesame Noodles with Crispy Tofu

Toss cucumbers and a few pinches of salt in a colander. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers, gently at first to keep them from breaking, then more vigorously as they start to expel water. Drain and squeeze out excess liquid again. Transfer cucumbers to a small bowl. Add ginger and 1 Tbsp. vinegar and toss to combine. Chill until ready to use.

Whisk chile, soy sauce, honey, and 3 Tbsp. vinegar in a medium bowl.

Cut tofu into 9 square-ish pieces by cutting the block into thirds, then cutting each third crosswise into 3 pieces. Pat dry.

Heat oil in a medium nonstick skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp and dark brown underneath, 4–5 minutes. Transfer tofu to a plate; wipe out skillet. Heat skillet over medium-high. Return tofu to skillet and add soy sauce mixture (reserve medium bowl; you’ll use it again). Cook, turning tofu occasionally and reducing heat to medium if needed, until glaze is almost thick enough to coat a spoon, about 4 minutes.

Meanwhile, cook soba noodles according to package directions; drain. Do not rinse noodles, even if the instructions tell you to—you want them to stay warm.

Transfer tofu to a plate, leaving sauce in pan. Pour sauce into reserved medium bowl. Whisk in tahini and remaining 1 Tbsp. vinegar. Add noodles and toss until coated with sauce.

Divide noodles among bowls. Top with tofu, pickled cucumbers, and scallions.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Fridge Clean-Out Nabe With Mushroom Dashi

shiitake mushrooms

kombu

dried udon or soba noodles

mirin (sweet Japanese rice wine)

greens

scallion,

sesame oil and shichimi togarashi (for serving)

When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catchall for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place of the butternut, carrots in place of the turnips, or broccoli florets instead of (or in addition to) leafy greens. The vegan mushroom dashi is made by steeping meaty shiitakes and umami-rich kombu in water overnight (like cold-brew coffee) and useful to have around for making light soups on a whim.

Combine mushrooms, kombu, and 2½ cups cold water in a 1-qt. jar or small bowl. Cover and chill until dashi takes on a light golden hue, at least 8 hours or overnight.

Strain dashi into a clean jar or bowl. Squeeze mushrooms to release excess liquid into jar, then remove and discard the woody stems; thinly slice mushroom caps and reserve. Discard kombu.

Do Ahead: Dashi can be made 2 days ahead; cover and chill. Cover and chill rehydrated mushrooms separately.

Cook noodles in a medium saucepan of boiling salted water according to package directions. Drain in a colander, shaking off excess water, and set aside.

Pour dashi into a 1.5–2-qt. donabe or small saucepan and stir in mirin and soy sauce; season with salt. Bring to a simmer over medium heat. Add squash and turnips, cover, and cook until vegetables are almost completely tender, 5–7 minutes. Uncover; add greens, tofu, white and pale green parts of scallions, and reserved mushrooms. Cover and cook until greens are wilted, tofu is warmed through, and squash and turnips are tender, about 2 minutes.

Add reserved noodles to donabe and top with scallion greens. Drizzle with oil and sprinkle with shichimi togarashi.

Quick and easy Japanese noodle recipe! Oroshi Soba is a refreshing chilled noodle dish served in a savory sauce and topped with grated daikon.

Oroshi Soba

oz dried soba noodles (buckwheat noodles)

oz daikon radish ((2', 5 cm))

green onion/scallion ((for topping))

katsuobushi (dried bonito flakes) ((for topping; skip for vegan/vegetarian))

Tbsp tenkasu/agedama (tempura scraps) ((for optional topping))

Tbsp nori seaweed (kizami nori) ((for topping))

water

katsuobushi (dried bonito flakes) ((skip for vegan/vegetarian))

Tbsp sugar

mirin

salt

Gather all the ingredients.

In a medium saucepan, add water and bring it to near boiling point.

Add the katsuobushi (dried bonito flakes) and let it simmer for 15 seconds, and then turn off the heat. Set aside and let the katsuobushi steep for 15 minutes.

Meanwhile, peel daikon skin, grate it (I use this grater), and set aside.

Cut the green onion into fine rounds.

After 15 minutes of steeping, strain the katsuo dashi into a measuring cup. You should have 1 ¼ cup. If you don’t have it enough, add water.

Add mirin, sugar, and soy sauce. Bring it to boil on medium heat and turn off the heat.

Mix well and taste it. If necessary, season with kosher salt.

Place the pot in iced water to cool the sauce down before transferring to the refrigerator (if you are planning to serve later on).

Bring a large pot of water to a boil. Do not use small pot when cooking noodles. For cooking soba noodles, we do not salt the water. Also, remove the paper bands on bundles of soba noodles first. To cook all the soba equally, it’s best to prepare and have it ready to go.

Once the water is boiling, add the soba and quickly stir so the noodles don’t stick to each other. Cook the soba noodles according to the package instructions. Keep the water boiling on medium to medium-high heat.

Drain the soba noodles (you can reserve the&nbsp;soba water “Sobayu” for drinking). Rinse the soba noodles well under cold water to remove the starch.

Serve the noodles in individual dishes, and divide the sauce.

Now get ready for the toppings. Gently squeeze the grated daikon and place on top of the noodles (Don’t squeeze too hard and save some moisture so it’s more refreshing, but too much liquid will dilute the sauce). Place katsuobushi, tenkasu, green onion, and shredded nori. Serve immediately.

https://www.youtube.com/watch?v=T21Ffki4HFc

Quick and easy Japanese noodle recipe! Oroshi Soba is a refreshing chilled noodle dish served in a savory sauce and topped with grated daikon.

RECIPE starts ▶ 00:31

PRINT RECIPE ▶ http://bit.ly/OroshiSoba

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 2

INGREDIENTS

6 oz dried soba noodles (buckwheat noodles) (170 g)
2 inches daikon radish (200 g)
1 green onion/scallion (for topping)
½ cup katsuobushi (dried bonito flakes) (for topping)
3 Tbsp tenkasu/agedama (tempura scraps) (for optional topping)
1 Tbsp shredded nori seaweed (kizami nori) (for topping)

- Sauce -
1 ½ cup water (360 ml)
1 cup katsuobushi (dried bonito flakes) (10 g, or big handful)
1 Tbsp sugar
1 Tbsp mirin
3 Tbsp soy sauce
¼ tsp kosher salt

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/OroshiSoba

NOTES:

#soba #sobanoodles #JapaneseFood #justonecookbook


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How to Make Oroshi Soba (Recipe) おろしそばの作り方 (レシピ)

How to Make Oroshi Soba (Recipe) おろしそばの作り方 (レシピ)

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, has the power to make a bowl of tofu and lentils look as appealing as guanciale-flecked carbonara. In this noodle bowl, nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

Soba Noodles With Crispy Kale

coconut flakes

yeast

kosher salt,

olive oil

sesame oil, plus more for drizzling

½ tsp. crushed red pepper

lime

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is behind this hearty weeknight noodle bowl. The nutritional yeast acts like a vegan version of parm, adding a hit of umami flavor that plays well with bitter kale and earthy buckwheat noodles. We suggest using curly kale, which roasts into light, crispy chips, instead of Tuscan.

Place racks in upper and lower thirds of oven and preheat to 375°. Toss kale, coconut, nutritional yeast, ½ tsp. salt, and 2 Tbsp. olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.

Combine tahini, soy sauce, honey, 2 tsp. sesame oil, ½ tsp. red pepper flakes, and remaining ½ cup olive oil in a small bowl. Finely grate zest from lime directly into bowl; halve lime and squeeze in juice (about 2 Tbsp.). Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.

Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with additional sesame oil and sprinkle with more red pepper flakes.

Topped with crispy shrimp tempura, fish cake and sliced scallion, this steamy bowl of Soba Noodle Soup is one of my favorite dishes to enjoy on the New Year’s Eve. In Japan, it is a tradition to eat soba noodles on this day.

Soba Noodle Soup

kombu (dried kelp) ((4" x 3”, 10 x 8 cm))

katsuobushi (dried bonito flakes)

Tbsp sake

kamaboko (fish cake)

shrimp tempura

oz komatsuna ((small bunch; you can use spinach))

green onion/scallion ((or negi))

shichimi togarashi (Japanese seven spice)

If you have a bottle of mentsuyu, the noodle soup base, you can dilute it with hot water to make a soup broth. Click here to see the right water to mentsuyu ratio for soba noodle soup.

[Optional] Soak kombu in water overnight (if you have time).

Transfer kombu and water into a saucepan. Bring the water to a boil. When it’s almost boiling, remove kombu from water and discard.

Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi steep for about 10 minutes.

Strain the dashi over a large strainer lined with a paper towel set over another saucepan. Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan.

Add mirin, sake, soy sauce, and salt in the dashi and bring the soup to simmer. Cover with the lid and set aside.

To Make Noodle Soup

Insert a knife at the bottom of kamaboko to separate it from the wooden board. Then cut the kamaboko into ¼” slices.

Slice green onion thinly and cut komatsuna into 2 inch pieces.

Boil the komatsuna in salted water. I first boil the hard bottom parts of komatsuna since they take longer to cook. Then add the leafy part later. Once they are tender, take them out and soak in ice water to stop cooking. Drain well.

Bake shrimp tempura at 400ºF (200ºC) for 15 minutes, or according to the package instructions.

To Prepare Toppings

Meanwhile, reheat the soup broth on low heat and boil two large pots of water. One for cooking soba noodles and the other pot for warming up the noodles after washing them (the second one is optional). Unlike pasta, you do not need to add salt to the water. Cook soba noodles according to the package instructions, but 30 seconds less. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

Drain the soba noodles and wash the noodles with your hand under cold water to get rid of the slimy texture.

[Optional - the right way] Transfer the soba noodles into the other pot of boiling water to warm up the noodles again. Once they are warm, drain and place them into a serving bowl.

To Cook Soba Noodles

Place the soba noodles in a serving bowl. Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy. Serve immediately.

To Assemble

You can keep the leftover soup and toppings separately in an airtight container and store in the refrigerator for 2 days.

To Store

https://www.youtube.com/watch?v=TD9mUSkKQNY

Warm soba noodle in a delicate katsuo kombu dashi and topped with shrimp tempura, kamaboko, and sliced scallion.

For the complete recipe, please visit: http://www.justonecookbook.com/recipes/soba-noodle-soup/

Ingredients:

4 cups (1000 ml) water
4” x 3” (10 x 8 cm) kombu
1 cup (10 g) packed katsuobushi (dried bonito flakes)
2 Tbsp. mirin
1 Tbsp. sake
2 Tbsp. soy sauce
1 tsp. salt
1 Kamaboko (fish cake)
2 frozen shrimp tempura (packaged)
1 bunch komatsuna or spinach
3 inch Tokyo negi or 1 scallion/green onion
7 oz (200 g) dried soba noodles
Ichimi or Shichimi Togarashi

Music courtesy of Audio Network: "Rain or Shine"
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How To Make Soba Noodle Soup (Recipe) 温かいお蕎麦の作り方 （レシピ）

Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.

Classic Cold Soba Recipe

dashi

Accompaniments

wasabi,

and finely chopped green onions

nori,

Bring dashi, soy sauce, mirin, and sugar to gentle boil over medium heat.  Remove from heat and allow to cool.

Set out 4 serving plates. Divide equally among plates: dab of wasabi, grated daikon, and scallions.  

In the meantime, bring 2-quart pot of water to boil over high heat and add soba.  Return water to boil and cook the noodles until tender but firm, 3 to 5 minutes.  Have ready a large bowl or pot ready with ice water. Use strainer to remove soba from pot.  Place soba into ice water and chill until noodles are cold.  Drain noodles. 

Make mound with noodles on each plate.  Pour dipping sauce into individual little bowls to serve alongside noodles.  

To eat, stir some daikon, wasabi, and green onion into dipping sauce.  Take some noodles with chopsticks and dip.  

This chicken soba noodle soup is a recipe you can start the night before and have a quick, easy work-from-home lunch the next day.

Chicken Soba Noodle Soup

bone-in, skin-on chicken thighs

onion

Water

Salt and pepper

star anise pods

chili oil

brown sugar

dry soba noodles

Add the chicken thighs and onions to a large pot and cover water by 1 inch. If desired, you can brown the thighs and onion in a bit of oil first. Season with salt and pepper.

Bring to a boil and then reduce heat and simmer, uncovered, for 2 hours until very reduced and the chicken is nearly falling off the bone. Bring to a low boil for 30 minutes more to allow the stock to further reduce and turn a deep golden brown.

Depending on the size of your pot and how much water there was, the time may vary. You want the liquid to reduce by about just shy of half, so you should have about 4 cups of rich liquid leftover.

Allow the stock to cool for about 40 minutes. If desired, remove the chicken from the broth and strain it through a sieve and discard the onions. Combine the stock and chicken in a bowl or air-tight storage container. Transfer to the refrigerator overnight.

Prepare the Chicken Stock:

The next day, remove the chicken from the refrigerator. Set a medium pot on the stove over no heat. If there&#039;s excessive fat on top of the stock, skim it off and discard it but don&#039;t remove any of the gelatinous stock below!

Pick the chicken meat from the bones and add it to the pot. Discard the bones and pour the stock over the chicken.

Prepare the Soba Soup:

Turn the heat on the pot to medium high. Once boiling, add the star anise pods, soy sauce, sesame oil, chili oil, and brown sugar. Reduce heat and simmer for 10 minutes.

Taste the soup and season to your preferences. If you need more liquid, add a splash of water. Bring the broth back to a boil and add the soba noodles and cook until tender, 6-8 minutes. Turn off the heat.

Cook the Soba Soup:

Serve the soup as soon as the noodles are al dente. Ladle into bowls and drizzle with more chili oil. Garnish with dry chives or scallions, fresh scallions, or a sprinkle of sesame seeds. For additional heat, garnish with a drizzle of chili oil. Enjoy!

To Serve:

Crispy Tofu is made even more delicious combined with saucy veggies and slippery soba noodles.&nbsp;

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