Cold Soba Broth Recipes

Steps:

• 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).

Steps:

• In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
• Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.

Steps:

• Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
• Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
• Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

Steps:

• Combine 4 cups water, dashi, soy sauce, mirin, sake and sugar in bowl. Whisk until dashi and sugar dissolve; set aside.
• Bring 4 quarts water to boil in large saucepan. Add soba noodles, and cook until tender, about 6 minutes. Drain noodles in colander, rinse with cold water until cool, and drain again.
• Combine wasabi powder and 1 tablespoon water in a small bowl, and stir. Let stand about 6 minutes, until it becomes a thick paste. Using your finger, form 4 small balls.
• To serve, divide noodles among 4 bowls, and ladle broth over them. Arrange wasabi balls, scallion greens, nori and dried bonito flakes (if using) on top of noodles. Using chopsticks, dissolve wasabi balls into broth; do not eat whole. Serve at once.

Steps:

• preheat broiler.
• spray shiitake with cooking spray, season with salt and pepper, broil about 5 minutes until mushrooms are browned.
• remove and slice.
• stir sugar into soy sauce and mirin, set aside.
• cook soba noodles according to package directions.
• into boiling water add dashi.
• add tofu and shiitake, simmer for 2 minutes.
• add spinach.
• place soba into 4 deep bowls.
• spoon dashi over noodles sprinkle with scallions, garnish with nori.
• pass soy sauce mixture alongside.

Steps:

• Remove stems from mushrooms. Reserve stems. Slice mushroom caps into (1/4-inch) julienne strips; set aside.
• Combine stems, broth, ginger, and garlic in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes.
• Strain broth through a sieve into a bowl; discard solids. Add miso to broth, stirring well with a whisk. Add tofu. Cover and keep warm.
• Heat oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms caps and pepper to pan; sauté 3 minutes or until browned. Add to broth mixture.
• Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
• Place 2/3 cup noodles into each of 6 shallow bowls; pour 1 1/2 cups hot broth mixture over each serving.
• Garnish each serving with 1/4 cup cabbage, about 1 1/2 tablespoons carrots, about 1 1/2 tablespoons onions, and 1 teaspoon sesame seeds.