Green Tea Soba Noodle Wdipping Sauce Recipes

Steps:

• Make the dashi:
• Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
• Make the dipping sauce:
• Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
• To serve:
• Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
• Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
• Do Ahead
• Dashi can be made up to 3 days in advance and refrigerated.

Steps:

• Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

Steps:

• To make the dipping sauce:.
• Place the dashi, shoyu and mirin in a small saucepan - bring to the boil and cook for 2 minutes.
• Reduce the heat and cook for a further 2 minutes.
• Cool, then chill.
• As noodles do vary it's best to cook them according to the directions on the packet - when cooked, drain then run them under cold water to cool.
• To assemble the dish:.
• Place the cold dipping sauce into two small bowls.
• Place the soba into a bowl and sprinkle with sesame seeds - mix well then divide onto two serving plates.
• Sprinkle with the sliced spring onions and Shichimi Togarashi.
• Garnish each dish with Pickled Ginger, Wasabi and Grated fresh Daikon.
• To eat:.
• Hold the dipping sauce bowl in one hand.
• Using chopsticks, pick up a mouthful of noodles and dip the end into the dipping sauce, then slurp the noodles in with your lips.
• You can mix in the garnish to suit your taste.

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

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:

• 1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
• 2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.