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home > recipes > pasta > zaru soba
from Tipperary, Ireland This version of soba noodles is as simple as it gets. Served at room temperature or chilled, this is the perfect meal for a hot summer. The noodles are topped with crumbled nori, cubed tofu, green onions, and wasabi. 1 ten once package of dried soba noodles DIPPING SAUCE 1 1/4 cups of dashi (see basics for preparation method) 1/2 cup of shoyu 1/4 cup mirin 1 teaspoon sugar CONDIMENTS 1 sheet nori seaweed (lightly toasted over the stove top flame and then crumbled) 1/2 block of chilled tofu cut into small one inch cubes 4 tablespoons of finely diced green onions 1 tablespoon of wasabi paste Ahead of time, mix and heat the dipping sauce ingredients in a small saucepan, remove and let cool. Cook the dried soba noodles then rinse them well in a colander using cold water, drain, then place in ice water, drain again. Serve the soba on a woven bamboo tray (zaru) meant for noodles or in small lacquer bowls. Place the cubed tofu on top, and garnish with the green onions, crumbled nori, and wasabi. Using hashi (chopsticks), dip the noodles into the cold dipping sauce.

Zaru Soba


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(posted December 6, 2010)

from Tipperary, Ireland

This version of
soba noodles is as simple as it gets. Served at room temperature or chilled, this is the perfect meal for a hot summer. The noodles are topped with crumbled nori, cubed tofu, green onions, and wasabi.

1 ten once package of dried
soba noodles

DIPPING
SAUCE
1 1/4 cups of
dashi (see basics for preparation method)
1/2 cup of
shoyu
1/4 cup
mirin
1 teaspoon
sugar

CONDIMENTS
1 sheet
nori seaweed (lightly toasted over the stove top flame
and then crumbled)
1/2 block of chilled
tofu cut into small one inch cubes
4 tablespoons of finely diced
green onions
1 tablespoon of wasabi paste

Ahead of time, mix and heat the dipping
sauce ingredients in a small saucepan, remove and let cool. Cook the dried soba noodles then rinse them well in a colander using cold water, drain, then place in ice water, drain again. Serve the soba on a woven bamboo tray (zaru) meant for noodles or in small lacquer bowls. Place the cubed tofu on top, and garnish with the green onions, crumbled nori, and wasabi. Using hashi (chopsticks), dip the noodles into the cold dipping sauce.



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