Surely you have already tried Soba, right? Translated, it means buckwheat and this so-called pseudo grain is used to make delicious noodles that are also very digestible. If you are on a vegan diet or simply want to cook a delicious summer dish, you should definitely try our soba noodles. The nutty flavor and quick preparation convince us of the traditional Japanese pasta variant.
A simple recipe
In summer, food should be light and refreshing, and ideally quick, so you can spend a lot of your free time outside in nature. With soba noodles you can prepare a classic bowl or even a really delicious soup. Soba is very versatile. Today we're going to introduce you to a cool and brilliantly simple dish that tastes great with buckwheat flour noodles.
"Zaru" means sieve. In fact, in the past, the noodles were classically served over a bamboo sieve. Before you cook the soba noodles, prepare the cold sauce. Here's how:
- You boil dashi broth, add soy sauce and mirin (sweet cooking rice wine) and let everything boil for a minute. Then let the sauce cool down.
- As a later addition to the dish, cut nori leaves into fine strips, spring onions into thin rings and prepare wasabi paste.
- Then boil the soba noodles without salt for about 5-6 minutes. When foam rises, add some cold water to the pot. After cooking, rinse the starch from the noodles in a colander under cold water. Save the pasta water.
Eat it now!
The soba noodles are now served on a plate, in addition everyone gets a bowl with the sauce, through which the noodles are pulled and then slurped. On top of the noodles, the toppings provided are added as needed.
When all the noodles have been eaten, you can add the leftover pasta water to the sauce and still enjoy as a cold soup. So simple and refreshing!
MYCONBINI tip: You can find soba noodles made from 100 percent buckwheat in our carbs category.