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Clean recipe · cooking.nytimes.com

Cold Soba Noodles With Dipping Sauce

In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed, and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).

Original recipe: cooking.nytimes.com

Yield:
2 servings
Total:
30 min
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Ingredients

  1. Salt
  2. 1 cup dashi or chicken stock
  3. ¼ cup soy sauce
  4. 2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water
  5. 8 ounces soba noodles
  6. Finely grated or minced ginger
  7. Minced scallions or toasted sesame seeds for garnish

Instructions

  1. 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.
  2. 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).