Cold Soba Noodle (Zaru Soba)
Laura SharradIngredients:
Serves : 3
- 1 pack Hakubaku Organic Soba Noodle
Dashi Stock:
- 300ml water
- 4 each Shitake Mushroom
- 1 each Konbu seaweed (dry) (5cm x 3cm)
Soba Sauce:
- 300ml Dashi stock
- 70ml Murasaki Soy Sauce
- 70ml Obento Mirin Seasoning
Garnish:
- Small amount S&B Wasabi
- 2 tbsp Spring onion (cut)
- Small amount Kizami Nori
- 30g Daikon Radish
Method:
- Boil 4~5L of water in a large deep pot. Cook the soba noodles by following the instructions on the packet or until it becomes the desired texture. Al dente is said to be the best texture for soba noodles.
- Once the soba noodles are cooked, drain, cool in ice water.
- Take out the noodles, drain excess water and serve with cold soba sauce and garnish. To eat, add desired amount of garnish in the soba sauce. Grab some noodles and dip halfway in the sauce before consuming. Soba noodles are best consumed within 5 mins after cooled for best texture and flavour.
Dashi Stock:
- Combine all ingredients in a pot and leave for one night in the fridge. Take out the mushroom and seaweed.
Soba Sauce:
- Combine all ingredients in a pot and heat to boiling point. Take off heat, cool to room temperature, then further cool in the fridge until cold.
Our friends at Wine Selectors suggest pairing this dish with a Riesling.
Similar Recipes
Picnic Cheese Board
Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...
Roasted Brussel Sprout Salad
Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed 100g kale, thinly shredded 1 red onion, thinly sliced 150ml olive oil 3 lemons, juiced 2 anchovies in oil, chopped 2 tbsp wholegrain mustard 80g hazelnuts, toasted and...
Salt & Pepper Squid Cones
Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....
Zucchini Flower & Ricotta Tart
Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...
Orecchiette with Broccolini
This recipe is brought to you with the help of our friends at Perfection Fresh Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...
Okonomiyaki (Japanese Pancake)
Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar White Vinegar Kewpie Hoisin Chilli - optional Fried...
