Japanese · Lunch
Cold Buckwheat Noodles
Chilled soba noodles tossed in a soy dashi dipping sauce, topped with cucumber, nori, scallion and ginger. A light, savoury-sweet dish served cold with a sesame finish, eaten quickly with minimal heat and no meat or fish.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
349Calories
13.8gProtein
2.1gFat
70.3gCarbs
9.8gSugar
5.9gFiber
1721mgSodium
0mgChol
0.3gSat Fat
450mgPotassium
63mgCalcium
2.9mgIron
0mcgVitamin B12
5.2mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
rich-umami
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Julienne the cucumber, slice the scallion, shred the nori and grate the ginger, arranging them separately on a plate.
2
Heat
Combine the kombu-dashi, soy sauce, mirin and sugar in a small saucepan over medium heat for 2 minutes until sugar dissolves.
3
Chill
Cool the dipping sauce to room temperature, then refrigerate until cold, about 10 minutes.
4
Boil
Cook soba noodles in boiling water over high heat for 4 to 5 minutes, stirring occasionally, until just tender with no starchy core.
5
Rinse
Drain noodles into a colander and rinse under cold running water until the water runs clear and noodles feel slick.
6
Chill
Plunge rinsed noodles into ice water for 1 minute until fully cold, then drain well.
7
Plate
Coil the chilled noodles onto a plate, scatter cucumber, scallion, nori and ginger over the top, sprinkle with sesame seeds and serve with cold dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g soba noodles
- 160ml160ml kombu-dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 1 tsp1 tsp sugar-white
- 11 cucumber, about 40g
- 22 scallion
- 11 sheet nori, about 1g
- 1 tsp1 tsp ginger-fresh
- 1 tsp1 tsp sesame-seeds
- 17 oz480g ice cubes for chilling
