Cold soba noodles with shiitake dipping sauce
Community member
"Dashi is the pulse of Japanese cooking. It’s made by steeping kombu (kelp) and bonito flakes to extract a rich sea-briny flavor that’s wonderful for stocks and sauces. This dashi-based recipe uses shiitake in lieu of fish for a sauce that’s packed with umami, and a splash of mirin to bring out citrusy-sweet sparks. Toss in grated ginger, daikon, or wasabi to the sauce to enrich the flavors, but take note, this sauce is intentionally salty to balance the noodles, so make sure to dip and don’t drink! A tip for cooking the soba noodles: After boiling, make sure to rinse them vigorously as you want to get rid of as much starch as possible."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 pots, 1 slotted spoon, 1 sieve, 1 cutting board, 1 knife
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Nutrition per serving
Step 1/3
- 2 dried shiitake mushrooms
- ½ sheet kombu
- 400 ml water
- 60 ml soy sauce
- 3½ tbsp mirin
- 1 pot
- 1 slotted spoon
Combine shiitake, kombu, and water in a pot and bring to a boil. Let simmer for approx. 10 min. Stir in soy sauce and mirin, and remove from heat. Let cool for another 15 min., then remove shiitake and kombu. Transfer the sauce to a bowl and let it chill in the refrigerator.
Step 2/3
- 200 g soba noodles
- 1 pot
- 1 sieve
Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions or until al dente, approx. 4 min. Drain and then rinse vigorously under ice-cold water. Let drain well in a sieve.
Step 3/3
- 2 scallions
- dried seaweed sheet (shredded, for garnish)
- white sesame seed (toasted)
- 1 cutting board
- 1 knife
Thinly slice scallion. Divide noodles among serving plates, sprinkling scallions, nori, and sesame seeds over the noodles. Serve with individual bowls of dipping sauce. Enjoy!
Enjoy your meal!
