INGREDIENTS
Salt
1 cup dashi or chicken stock
¼ cup soy sauce
2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
8 ounces soba noodles
Finely grated or minced ginger,
Minced scallions or toasted sesame seeds for garnish
PREPARATION
Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy, about 2-3 minutes (OPTIONAL-Can throw in frozen edamame beans or spinach and cook for 1 minute). 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).
ALTERNATE SOBA PEANUT SALAD DRESSING
- 1 tablespoon peanut butter
- ½ tablespoon rice vinegar
- ½ tablespoon tamari or soy sauce
- ½ tablespoon maple syrup
- 1 teaspoon dried red chilli flakes, optional
- Pinch of sea salt
- Pinch of sesame seeds
See also my Korean versions of soba- naengmyeon