Indulge in the refreshing flavors of cold soba broth, a delightful Japanese noodle dish perfect for the summer heat. This chilled soup features buckwheat noodles swimming in a savory and umami-rich broth, complemented by an array of colorful toppings. From the classic combination of sliced cucumber, scallions, and nori (dried laver) to the more elaborate variations with shrimp tempura, boiled chicken, and quail eggs, each recipe offers a unique and satisfying experience. With its light and refreshing taste, cold soba broth is not only delicious but also versatile, allowing home cooks to customize it with their favorite ingredients. Dive into the world of cold soba broth and discover the perfect summer meal that combines taste, simplicity, and nourishment.
Check out the recipes below so you can choose the best recipe for yourself!
COLD SOBA BROTH
This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 4
Steps:
- In a large pot, bring dashi, soy sauce, and mirin to a boil over high heat. Immediately reduce heat to a simmer and add katsuobushi; simmer for 2 minutes. Remove from heat and let stand for 3 minutes.
- Prepare an ice-water bath. Place a fine mesh strainer over a bowl. Strain dashi mixture into bowl and set bowl in ice-water bath until cool.
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).
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, noodles, main course, side dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
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).
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 1411 milligrams, Sugar 1 gram
SOBA NOODLE SOUP
A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé, not only salty and umami-complex but sweet as well. My favorite variety, tamago toji, is egg-topped. When it's made right, the egg is almost foamy, soft-scrambled and tender, deliciously flavored by the dashi, a bit of which it absorbs.
Provided by Mark Bittman
Categories dinner, soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven (or a toaster oven) to 300. Bring a large pot of salted water to a boil. In another large pot, bring 10 cups of water to a boil; stir in the bonito flakes, turn off the heat and steep for 10 minutes, no more. Strain into a large bowl; discard the flakes.
- Put the soy sauce, mirin, sugar and a pinch of salt in the pot you used to make the broth; bring to a boil. Let it boil for a minute, then add the bonito stock; bring it back to a boil, and transfer 6 cups to a separate pot and keep hot. (This will be the broth for the soup; what remains is for cooking the eggs.) Toast the nori in the oven until slightly crisp, about 5 minutes. Cut into quarters and set aside. Crack the eggs into a bowl or a large measuring cup with a spout and beat until frothy.
- Cook the noodles in the boiling water until just tender, 3 to 4 minutes, then drain, quickly rinse under cold running water and drain again. Put a portion of noodles into each of four soup bowls. Using a circular pouring motion, slowly stream the eggs, 1/3 at a time, into the smaller amount of boiling broth; as the first third sets, add the second; as the second sets, add the third, then turn off the heat and let the eggs sit for a minute. In the meantime ladle the stock (the one without the eggs in it) over the noodles. Use a slotted spoon to scoop a portion of the egg into each bowl, garnish with the nori and scallions and serve.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 7 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 2 grams, Sodium 3861 milligrams, Sugar 7 grams, TransFat 0 grams
COOL SOBA NOODLES WITH SWEET SOY BROTH
Provided by Steven Raichlen
Categories dinner, weekday, soups and stews, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 4 cups water, dashi, soy sauce, mirin, sake and sugar in bowl. Whisk until dashi and sugar dissolve; set aside.
- Bring 4 quarts water to boil in large saucepan. Add soba noodles, and cook until tender, about 6 minutes. Drain noodles in colander, rinse with cold water until cool, and drain again.
- Combine wasabi powder and 1 tablespoon water in a small bowl, and stir. Let stand about 6 minutes, until it becomes a thick paste. Using your finger, form 4 small balls.
- To serve, divide noodles among 4 bowls, and ladle broth over them. Arrange wasabi balls, scallion greens, nori and dried bonito flakes (if using) on top of noodles. Using chopsticks, dissolve wasabi balls into broth; do not eat whole. Serve at once.
Nutrition Facts : @context http, Calories 12, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 58 milligrams, Sugar 0 grams
Tips:
- For the best flavor, use high-quality soba noodles.
- Rinse the noodles thoroughly before cooking and drain well.
- Cook the noodles according to the package directions.
- Rinse noodles again under cold running water after cooking to remove excess starch.
- Use a flavorful broth. A simple broth made with dashi, soy sauce, and mirin is a good option.
- Add your favorite toppings. Some popular options include green onions, grated ginger, nori, and tempura.
- Serve the soba immediately.
Conclusion:
Cold soba noodles are a refreshing and delicious meal, perfect for a hot summer day. They are easy to make and can be customized to your liking. With a variety of toppings and sauces to choose from, the possibilities are endless. So next time you're looking for a light and healthy meal, give cold soba noodles a try.
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