Ice-cold soba noodles, rinsed until clean and supple, served with a fragrant tsuyu dipping sauce. Scallion, nori, and wasabi bring freshness, brine, and heat to every dipped bite.
Ingredients
- 400 g dried soba noodles
- 300 ml Japanese dashi
- 80 ml Japanese soy sauce
- 60 ml mirin
- 3 l water for cooking and rinsing
- 300 g ice cubes
- 0.5 bunches fresh scallion
- to taste wasabi
- 1 sheet nori
Method
- Simmer the dashi, soy sauce, and mirin in a small saucepan, then let it bubble gently until the smell of alcohol disappears, about two minutes.
- Pour the tsuyu into a bowl, let it cool to room temperature, then chill until it feels very cold to the touch.
- Thinly slice the scallion, cut the nori into crispy strips, and prepare the wasabi separately for serving.
- Bring a large pot of water to a rolling boil, add the soba, and stir right away to prevent them from sticking.
- Cook the soba until they are supple but still have a slight bite, following the package cooking time rather than cooking until mushy.
- Drain the noodles immediately, then rinse them under cold water, tossing with your hands until the water runs clear and the surface is no longer sticky.
- Plunge the rinsed soba into an ice water bath until they are completely cold, then drain them thoroughly so they don't dilute the sauce.
- Plate the soba on cold dishes, sprinkle with nori, and serve the tsuyu on the side with scallion and wasabi.
- Dip each bite of soba into the tsuyu, then add scallion and wasabi gradually to maintain the balance of salty, fresh, and spicy flavors.
Nutrition
Per serving
- Energy
- 424.8 kcal
- Protein
- 13.04 g
- Carbohydrate
- 80.98 g
- Fat
- 2.42 g
- Fibre
- 4.08 g
- Calcium
- 31.05 mg
- Iron
- 0.95 mg
- Magnesium
- 26.34 mg
