Cold Soba Noodles Zaru Soba Recipes

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ZARU SOBA (CHILLED SOBA NOODLES)



Zaru Soba (Chilled Soba Noodles) image

Chilled Soba Noodles, or Zaru Soba, is a classic summertime meal in Japan accompanied by a savory dipping sauce called tsuyu, and a plethora of condiments called yakumi.

Provided by Marc Matsumoto

Categories     Entree

Number Of Ingredients 9

1 cup dashi
3 tablespoons soy sauce
1 tablespoons sake
1 1/2 teaspoons sugar
2 servings soba noodles
1 teaspoon wasabi
1 scallion ((finely chopped))
50 grams daikon ((grated and drained))
1/2 sheet nori ((cut into thin strips with scissors))

Steps:

  • To make the dipping sauce, add the dashi, soy sauce, sake and sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
  • To boil the soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
  • Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
  • Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
  • Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
  • Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
  • Serve immediately with the dipping sauce and condiments.
  • Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.

Nutrition Facts : Calories 253 kcal, Carbohydrate 49 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 2347 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

COLD SOBA NOODLES (ZARU SOBA)



Cold Soba Noodles (Zaru Soba) image

Provided by Nina Simonds

Time 30m

Yield 6 servings

Number Of Ingredients 8

2 cups cold water
1 4-inch-square piece konbu (dried kelp)
1/3 cup dried bonito flakes
1/4 cup soy sauce
3 tablespoons mirin (sweetened rice wine)
3/4 pound dried soba noodles
6 tablespoons finely chopped scallions, green section only
2 tablespoons wasabi mixed with 3 1/2 tablespoons of water to form a paste

Steps:

  • To prepare the dashi, or stock: Place the cold water in a saucepan. Using a damp cloth, wipe the kombu, removing any dirt. Place the kombu in the cold water, and bring the mixture to a boil over high heat. Remove the kombu immediately, and reserve for another use. Bring the water again to a boil, and remove from the heat. Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute. Strain the liquid through a fine-meshed strainer lined with cheesecloth. Discard the bonito flakes.
  • To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl. Chill. (For serving, you may divide it into six portions and chill.)
  • To cook the noodles, bring 3 quarts of water to a boil in a large pot. Add the noodles, scattering them over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Put the noodles in a colander, and rinse under cold running water to remove the starch. Drain thoroughly, and divide among six baskets or bowls.
  • Place the scallions and wasabi in the center of the table with the noodles. Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 0 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 1063 milligrams, Sugar 0 grams

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