Soba are Japanese noodles back from buckwheat flour. They have a more earthy flavor, are frequently served cold, and pair well with soy, ginger, and garlic.
Soba Noodles
Serves 2
8 ounces dried soba noodles
8-10 ounces of Japanese soba dipping sauce
2 tablespoons very finely minced green onion.
1 teaspoon grated fresh ginger (use rasp grater)
wasabi paste
Have a large colander and 2 cups of ice cubes ready at the sink. Bring a large pot of water to boil. Cook the noodles according to the package instructions. When cooked through, drain the noodles in the colander and rinse with cold water. Add the ice cubes, swirling the ice and noodles with your hands to quickly cool the noodles.
Pour the dipping sauce into 2 shallow bowls or teacups. Place the noodles onto 2 plates (leaving the ice behind) and serve with the green onion, grated ginger and wasabi on the side.
When ready to eat, add a little green onion, ginger and wasabi to your dipping sauce and mix, according to your taste. With your chopsticks or fork, lift up some of the noodles, dip into the sauce and eat.
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