Dashi With Soba Noodles Recipes

SOBA NOODLES WITH CHILLED DASHI

Steps:

• To make dashi, combine a piece of dried kelp (kombu) and 4 cups of water in a medium saucepan over medium heat.
• Don't let the mixture boil; as soon as it's about to, turn off the heat, and remove the kelp.
• Add ½ cup dried bonito flakes, and stir; let sit for a few minutes, then strain, add some soy sauce to taste and refrigerate for up to 2 days.
• Cook some soba noodles, and rinse under cold water to cool them down; toss with a little neutral or sesame oil to prevent them from sticking.
• To serve, pour some of the cold dashi into bowls and top with the noodles. Garnish: Chopped scallions.

DASHI WITH SOBA NOODLES

Steps:

• In a medium stockpot, combine 4 cups of water and the kombu and bring to a boil. Using a slotted spoon, remove the kombu. Add the bonito flakes and remove the pot from the heat. Allow the flakes to settle to the bottom of the pot, and strain the broth. Add the soy sauce, mirin, and lime juice.
• Divide the noodles among 4 bowls. Divide the vegetables evenly among the 4 bowls. Pour in the dashi, top each bowl with a little grated ginger, and serve immediately.

SCALLOPS WITH SOBA NOODLES AND DASHI BROTH

Steps:

• cook soba noodles 5 minutes and drain. rinse under cold water.
• put mirin, shoyu, vinegar, dashi granules, and 3 cups water in a saucepan. bring to a boil then reduce heat and simmer 4 minutes. add spring onion.
• heat chargrill pan till very hot and sear scallops on both sides for 1 minute.
• divide noodles among 4 serving bowls and pour 3/4 cup of broth into each bowl. top with six scallops each.

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).