Recipe: Classic Cold Soba Noodles

CLASSIC COLD SOBA NOODLES

FOR THE NOODLES:
1 pound Dried soba or cha-soba noodles (see note)
2 teaspoons sesame oil
1/2 sheet nori (compressed seaweed)
1/4 cup chopped whole scallions
1 (2-inch) piece fresh ginger
1 tablespoon wasabi powder or paste
FOR THE DIPPING SAUCE:
1 1/2 cups water
1/4 cup lightly packed katsuobushi (bonito flakes)
1/2 cup tamari soy sauce
3 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons fine sugar

Bring 2 quarts of water to a boil, add the noodles, and bring the water back to a boil. Pour in 1 cup of cold water and return to a boil. Add another cup of cold water, return to the boil and cook about 3 minutes until the noodles are barely tender.

Drain, rinse noodles under running cold water and drain again. Transfer to a bowl, sprinkle on the sesame oil and lightly toss to coat. Cover and chill in the refrigerator.

Toast the nori over a flame (better) or electric burner until it turns bright green and feels crisp. Cut into fine shreds.

Peel and grate the ginger. If using wasabi powder, turn it into a paste with a little cold water and sake.

Combine the sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from the heat, let cool, then strain through a fine sieve. Chill.

Serve the noodles on flat can baskets, lacquered trays or chilled plates. You may want to brush the plates with sesame oil to keep the noodles from sticking. Scatter the shredded nori on top and give each diner a small tray containing a little dish of scallions, a mound of ginger, a portion of wasabi, and a bowl of the dipping sauce.

*Cha-soba are buckwheat noodles colored and flavored with finely
ground, bright green Japanese tea leaves.

Servings: 4
Source: The Noodle Chop Cookbook by Jackie Passmore