Sue Lau's Note:
Light and pleasant, soba noodles are a refreshing dish to eat. Try serving them with California rolls.
My Private Note
Units: US | Metric
- 10 ounces soba noodles (buckwheat noodles)
- 3 cups dashi
- 3/4 cup dark soy sauce
- 1/3 cup mirin
- 2 teaspoons sugar
- 2 ounces dried bonito flakes, tied in cheesecloth
- 3 sheets toasted nori
- 1 -2 tablespoon grated fresh ginger
- 1 -2 tablespoon grated horseradish
- 1/2 cup finely chopped green onion
- 1/2 cup finely grated daikon radish
- 1Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
- 2Add some cold water, then bring to a boil again, then cook until tender.
- 3Drain noodles and rinse in cold water.
- 4Arrange noodles on serving plates.
- 5Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
- 6Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
- 7Cool sauce by placing pan in ice.
- 8Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
- 9Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
- 10To serve, mix in either ginger or horseradish, in addition to green onions, daikon into the noodles at the table, then dip noodles into the sauce.
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Nutritional Facts for Japanese Soba Noodles
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 297.2
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 3775.9 mg
- Total Carbohydrate 61.1 g
- Dietary Fiber 0.9 g
- Sugars 3.9 g
- Protein 16.4 g
The following items or measurements are not included: