|I love soba in summer!|
It's healthy, it's refreshing, it's quick, it's cheap, it's delicious, so here's a simple recipe to achieve it. As usual, all the ingredients are easily found at any local grocery shop in Japan, and possibly at most Asian markets overseas.
Ingredients (see below for photos)
- Soba dipping broth called tsuyu 汁
- Japanese ginger called myouga 茗荷
- Soba noodles (uncooked, but you can buy pre-cooked ones if you're in a rush)
- Wasabi (fresh or simply a tube)
- Shredded seaweed kizami nori きざみのり
- Cut the Japanese ginger in slices (one per person), and mix it with a portion of broth (I use about 1/3 of a small drinking glass). Add a splash of water, according to how strong you like the sauce, and a bit of wasabi in the mix.
- Boil water and cook the soba noodles for about 5 min. Rinse in cold water, preferably chill in ice cubes (but hey, my freezer can't even hold ice cubes so I don't).
- Sprinkle some shredded seaweed over each portion of soba to serve.
Simply dip the noodles in the sauce, and there you go. I usually serve it with side dishes of cold tofu covered with soy sauce and ginger, and various vegetables to have a balanced meal.
Restaurant soba is usually more elaborate, served on special trays and with cooking water you can drink as tea at the end, but at home I just like to have an easy meal, perfect for summer days.
|Myouga (Japanese ginger)|
|Wasabi (in a tube. I'm too lazy to grate the real thing)|
|Soba noodles from my local grocery store, there are many kinds.|
|Tsuyu (soba dipping broth)|
|Kizami Nori (Shredded nori)|