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Soba (Zarusoba)

Soba is very nutritious and has a unique aroma and texture when eaten. For this reason, many people say that cold soba with cold tsuyu (broth) is the tastiest way to eat soba. Soba noodles are made by mixing buckwheat flour and water then kneading and cutting the dough into thin strips. Sometimes flour or eggs are added to the mixture to make the noodles more elastic. In this recipe we're going to use a pack of dried noodles.

Zaru soba is the simplest way to eat soba (zaru is a bamboo sieve on which the soba are served). After boiling the noodles you chill them well and dip them in a thin cold broth before eating them. You can add such ingredients as spring onion, white sesame, and wasabi (Japanese horseradish) to the broth if you like.

Zaru soba (serves 4 people)

Dried soba 1 pack (about 400 grams)
For the broth:
Stock (Dashi) 1 cup
Soy sauce 1/3 cup (80cc)
Mirin (cooking sake) 1/3 cup (80cc)
Seasonings:
Flakes of nori (dried seaweed) 10grams To be sprinkled over the noodles.
A little wasabi , to your taste.
White sesame 4 teaspoons
Spring onion Sliced finely, washed, and dried 3-4 inches.
A little shichimi togarashi (red-pepper spice mix), to your taste




Mix the broth ingredients together and boil them for a minute. Turn off the heat, and when the broth has cooled off place it in the refrigerator.

Bring 2 liters (0.53 gallons) of water to a boil and add the noodles. It usually takes about 7-8 minutes before they're ready, but follow the instructions on the pack as this may vary.


Slice the spring onion finely, rinse in a cloth or towel, and dry off the water.

When the noodles are boiled, rinse them in cold running water and chill them. Rinse them again, dry off the water, and place them on a bamboo sieve or plate.


Sprinkle the flaked nori over the noodles.


Put the sliced spring onion and other seasonings into the broth.


Dip the noodles in the broth before eating them.

"Don't they taste great?"

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