Prep 10 mins
Cook 20 mins
Light and pleasant, soba noodles are a refreshing dish to eat. Try serving them with California rolls.
- 283.49 g soba noodles (buckwheat noodles)
- 709.77 ml dashi
- 177.44 ml dark soy sauce
- 78.07 ml mirin
- 9.85 ml sugar
- 56.69 g dried bonito flakes, tied in cheesecloth
- 3 sheet toasted nori
- 14.79-29.58 ml grated fresh ginger
- 14.79-29.58 ml grated horseradish
- 118.29 ml finely chopped green onion
- 118.29 ml finely grated daikon radish
- Bring pan of salted water to a boil; add soba noodles; cook 5 minutes.
- Add some cold water, then bring to a boil again, then cook until tender.
- Drain noodles and rinse in cold water.
- Arrange noodles on serving plates.
- Bring dashi, soy sauce, mirin, and sugar to a boil and cook for 2 minutes.
- Add bonito flake bundle and remove from heat; allow to steep for 20 minutes, then remove.
- Cool sauce by placing pan in ice.
- Cut toasted nori sheets into thin narrow strips and sprinkle over noodles.
- Serve noodles with mounds of ginger or horseradish, green onion, daikon, and individual bowls of sauce.
- To 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.
Good noodles that are a bit different from our usual. I liked trying this dish since it used a lot of ingredients I haven't previously used. Even though I skipped the horseradish this dish still had a very distinctive flavor. However, although not the chief's fault, I wish the nutrition analysis was more complete on this recipe, because I think this dish is very low in calories and very high in nutrituion value along with being fairly inexpensive. Thanks for sharing!