Cold Japanese soba noodles, rinsed very thoroughly, served with a cold tsuyu sauce, simply sautéed and seasoned Japanese mushrooms, and thinly sliced leek.
Ingredients
- 200 g dry soba noodles
- 120 ml tsuyu sauce for soba
- 120 ml cold water
- 120 g fresh shiitake mushrooms
- 100 g fresh shimeji mushrooms
- 1 piece fresh leek
- 1 tbsp neutral oil
- 1 tsp Japanese soy sauce
- 1 tsp mirin
- 1 sheet toasted nori seaweed
- 1 tbsp white sesame seeds
- to taste tube wasabi
Method
- Chill the tsuyu sauce. If it is concentrated, dilute it with cold water until you have a salty, umami-rich, and fluid sauce, intense enough to coat the noodles without overpowering the buckwheat.
- Clean the mushrooms without soaking them. Remove the tough stems from the shiitakes and separate the shimeji into small clusters.
- Wash the leek thoroughly. Keep mostly the white and pale green parts, then slice very thinly on a bias. Rinse briefly in cold water to mellow its bite, then drain well.
- Heat the neutral oil in a skillet. Sauté the mushrooms over medium-high heat until they release their water and begin to brown slightly.
- Season the mushrooms with the Japanese soy sauce and mirin. Toss to coat quickly, let the liquid reduce almost completely, then remove from the heat. Let them cool slightly, then chill.
- Bring a large pot of water to a boil. Cook the soba noodles, stirring gently at the beginning to prevent them from sticking.
- When the soba are just tender, drain them immediately and rinse under cold water, rubbing them gently between your hands. Continue until the water runs clear and the noodles are very cold.
- Drain the soba very carefully. Shake them in the strainer to remove excess water, as overly wet noodles will dilute the sauce.
- Divide the cold soba into bowls or shallow dishes. Add the cold mushrooms, sliced leek, finely shredded nori, and sesame seeds.
- Serve with the cold tsuyu sauce on the side or partially poured over the noodles, depending on your preference. Add a tiny dab of wasabi when eating, without mixing it in entirely all at once.
Nutrition
Per serving
- Energy
- 544 kcal
- Protein
- 17.73 g
- Carbohydrate
- 88.89 g
- Fat
- 12.88 g
- Fibre
- 8.13 g
- Calcium
- 104.66 mg
- Iron
- 3.11 mg
- Magnesium
- 117.12 mg
