SOBA DIPPING SAUCE RECIPES

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COLD SOBA NOODLES WITH DIPPING SAUCE RECIPE - NYT COOKING



Cold Soba Noodles With Dipping Sauce Recipe - NYT Cooking image

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

Total Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 7

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

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//schema.org, Calories 233, UnsaturatedFatContent 1 gram, CarbohydrateContent 46 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 11 grams, SaturatedFatContent 0 grams, SodiumContent 1411 milligrams, SugarContent 1 gram

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE - FOOD NE…



Soba Noodle Cold Rolls with Spicy Sesame Sauce - Food Ne… image

Provided by Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 12 rolls

Number Of Ingredients 18

125 grams dry soba noodles (about 4 ounces)
Kosher salt
12 rice paper wrappers
6 leaves green or red leaf lettuce, ribs removed and cut in half
350 grams extra-firm tofu or marinated tofu, cut into 1/2-centimeter (1/4-inch) sticks (about 12 ounces)
1 peach or half mango, thinly sliced
1/2 English cucumber, cut into 8-centimeter (3-inch) matchsticks
1 large carrot, peeled and cut into 8-centimeter (3-inch) matchsticks
2 cups bean sprouts
1 small handful mint
1 small handful cilantro
2 limes, juiced
1/4 cup sriracha (60 milliliters)
2 tablespoons soy sauce (30 milliliters)
2 tablespoons honey (30 milliliters)
1 tablespoon finely minced ginger
1 tablespoon toasted sesame seeds
2 teaspoons toasted sesame oil

Steps:

  • For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
  • Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
  • Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
  • Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
  • For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
  • Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

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