soba noodles

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. 

You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Cold Soba Noodles With Dipping Sauce

Salt

stock

soy sauce

mirin

ginger,

scallions sesame seeds

Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.

Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Soba Noodle Salad with Smoked Salmon ( or tofu) , Scallions and Cucumber and a simple sesame dressing.

Soba Noodle Salad With Smoked Salmon ( Or Tofu)  And Cucumber

Cups cucumber

½ C sliced green onion

oz Smoked Salmon

T toasted sesame seeds

tsp toasted sesame oil

tsp tamari, soy sauce

tsp rice wine vinegar

Soba Noodle Salad with Smoked Salmon ( or tofu)  and Cucumber

Cook soba noodles, according to directions, about 4 minutes in boiling salted water. Drain, rinse with cold water, place in medium bowl and drizzle with sesame oil, soy and vinegar. Toss to coat.

Add cucumber, scallions and sesame seeds.

Divide among two bowls, and top with smoked salmon or smoked tofu.

I made this with lox and cooked fresh salmon until I found smoked salmon, as well as smoked tofu. I can get the smoked salmon frozen so I've got a few packages ready. I'll be making it for lunch and be able to have it again tomorrow.  It's easy to make and so delicious.

Amazing and so quick and easy to make!  Used smoked salmon and it was fantastic.  Will definitely make again!

Cross over into the New Year with a piping hot bowl of soba noodle soup - a tradition called Toshikoshi Soba.&nbsp; It’s a simple Japanese noodle dish to melt away the hardship of the past year and welcome the journey ahead.

Toshikoshi Soba

water ((720 ml))

kombu (dried kelp) ((4" x 4”

katsuobushi (dried bonito flakes) ((10 g)(skip for vegetarian/vegan))

Tbsp sake

Tbsp usukuchi (light-color) soy sauce ((or regular soy sauce))

salt

oz dried soba noodles (buckwheat noodles) ((200 g))

Tbsp dried wakame seaweed ((4 g or 0.1 oz))

kamaboko (fish cake) ((Skip

green onions/scallions

Shichimi Togarashi (Japanese seven spice)

Gather all the ingredients.  [Optional] Soak the kombu in water for overnight.  If you don’t have time, start soaking the kombu as soon as you can.  Bring a big pot of water to a boil for soba noodles.

Add the kombu and kombu water (kombu dashi) in a medium saucepan.  Slowly bring it to a boil over medium low heat (so kombu dashi will be more flavorful) .  When almost boiling, discard the kombu (you can make Furikake rice seasoning with the leftover kombu).

Add the katsuobushi and simmer for 30 seconds.  Then turn off the heat and let katsuobushi sink to the bottom of saucepan. Let Katsuobushi steep for about 10 minutes (meanwhile you can prepare toppings).

Drain and reserve the dashi in the measuring cup (or bowl) and discard the katsuobushi (you can make Furikake rice seasonings with the leftover katsuobushi).  Put the dashi back in the saucepan.

Add the sake, mirin, usukuchi soy sauce (or regular soy sauce), and kosher salt

Bring it to a simmer and set aside.

To Make Homemade Soup Broth

In a pot, combine ¼ cup Mentsuyu (Soup Base for Noodles), 2 cups water (1:8 ratio), and a splash of mirin and heat until it&#039;s hot.

To Make Soup Broth with a Store-Bought Bottle of Tsuyu

Re-hydrate wakame seaweed in 1 cup water.  Then squeeze the water out and set aside.

Thinly slice the green onion.

Detach the bottom of the kamaboko (fish cake) from the wooden board and slice 4 pieces.

To Prepare Toppings

In a boiling water, cook soba noodles according to the package instruction, but 30 seconds less. Unlike pasta, you do not need to add salt to the water.

Drain the soba noodles and rinse the noodles under cold water to get rid of the starch.  Serve the noodles in the bowl.

Pour hot soup broth over soba noodles, top with kamaboko, wakame seaweed, and green onions.  Enjoy while it’s hot.

To Serve Soba Noodles

Soba is a Japanese buckwheat pasta that is lower in calories and contains fewer carbohydrates than most white pastas. In this recipe, it’s paired with nutritious stir-fried broccoli and peas. 

Soba Noodles with Broccoli and Peas Recipe

cashews

olive oil

onion

broccoli florets

water

peas

½ tbsp toasted black sesame seeds

Soba Noodles with Broccoli and Peas

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))

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

Tbsp sugar

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)

It doesn&#x27;t get much simpler than this Soba Noodle Stir Fry recipe! For nights when even looking through a take-out menu seems like too much work, use up some leftover veggies to make this vegetable soba noodle stir fry. 

Simple Soba Noodle Stir Fry

mushroom (or vegetable) broth

rice vinegar

sriracha

brown sugar

dry soba noodles

vegetable oil

lb sliced brown mushrooms

sliced bell pepper

edamame beans (fresh

scallions,

garlic

sesame seeds

Prepare the sauce by whisking together the soy...

Prepare the sauce by whisking together the soy sauce, mushroom broth, rice vinegar, sriracha, and brown sugar in a small bowl. Set aside.

Cook the noodles al dente according to package...

Cook the noodles al dente according to package directions. Drain and rinse with cold water. Set aside.

Heat the vegetable oil in a large skillet...

Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer and brown for 1-2 minutes per side. Remove from pan and set aside.

Add the broccoli to the pan and saute...

Add the broccoli to the pan and saute for 3-4 minutes, until tender-crisp. Add the bell peppers, shelled edamame, and scallion. Stir fry for another 1-2 minutes, until bell peppers have softened.

Add the garlic, sauce, and noodles to the...

Add the garlic, sauce, and noodles to the pan. Use tongs to toss the noodles and coat the vegetables in sauce. Allow the sauce to bubble up and thicken for 60 seconds. Turn off the heat, garnish with sesame seeds, and serve hot.

With a bright sesame dressing, fresh mint, avocado, snap peas &amp; radishes, these soba noodles are so tangy and delicious!

Sesame Soba Noodles

tamari (more for serving)

sesame oil

ginger

garlic (grated)

maple syrup

soba noodles* (see note)

Sesame oil (for drizzling)

avocados (sliced)

lemon

edamame

watermelon radish

mint leaves

Sesame seeds

Make the dressing: In a small bowl, combine the vinegar, tamari, sesame oil, ginger, garlic, and honey. Set aside.

Bring an unsalted pot of water to a boil and cook the soba noodles according to package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and sprinkle with sesame seeds. Drizzle with more tamari or sesame oil, if desired.

Soba Noodles with Spicy Garlic Shrimp - a colorful healthy recipe packed with seafood and vegetables. Asian flavors are infused into each noodle bite.

Soba Noodles with Spicy Garlic Shrimp

hoisin sauce

lime juice (about 2 limes)

limes

honey

chili sauce (more if desired, Sriracha)

cornstarch

garlic (minced)

ginger (minced)

red chili flakes

shrimp

kosher salt (as needed to season shrimp)

black pepper (as needed to season shrimp)

brown mushrooms (thinly sliced fresh, for garnish)

carrots (shredded)

purple cabbage (thinly shredded)

sugar snap peas (cut

cilantro (for garnish)

lime (for garnish)

Heat a large pot of water to boiling on high.

Meanwhile, mix all the Sauce ingredients together in a medium-sized bowl. Transfer to a small saucepan, boil until thickened, stirring as needed. About 1 minute. Turn off the heat and set aside. Add more honey or chili sauce if desired.

Heat a large skillet over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil, turn off the heat. Do not brown the garlic!

Dry the shrimp with paper towel, season with salt and pepper on both sides.

Turn the heat up to medium and add the shrimp to the infused oil. Cook for about 3 minutes on each side. Transfer to a plate. Turn off the heat, reserve pan.

Add noodles to the pot of boiling water, cook for 4 minutes, or as suggested by the manufacturer. Drain with a colander and keep warm.

Turn heat to up to medium-high on the reserved pan. Add mushrooms and carrots, saute for 2 minutes. Add cabbage and peas, saute for an additional 2 minutes.

Turn off the heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.

Divide dish into 4 servings, top with cilantro and serve with a lime slice.

Snow peas are a great source of fiber, vitamin K, calcium and vitamin C.

Stir-Fried Snow Peas With Soba

peanut butter (to taste)

white wine vinegar rice wine vinegar

hot red pepper oil (to taste)

cayenne

pepper

garlic cloves, minced

broth

canola oil

firm tofu, sliced (optional)

soba noodles, cooked

trimmed,

cilantro

Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.

Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.

If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

Sweet and Spicy Tofu With Soba Noodles

(14-ounce) packages firm tofu, drained

(8-ounce) package all-buckwheat soba noodles

garlic cloves, smashed

green onions,

dark brown sugar

black pepper

red-pepper flakes

radishes, thinly sliced

cilantro leaves,

lime,

Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.

Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.

Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.

Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.

Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.

Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Light and refreshing, Zaru Soba (Cold Soba Noodles) will be your summer go-to staple. 10-minute is all you need to whip up this delicious noodle dish.

Zaru Soba (Cold Soba Noodles)

noodles

mentsuyu/tsuyu (noodle soup base) ((recipe below))

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