Soba Noodle is Japanese buck wheat noodle that is usually eaten cold. At restaurant it is usually server over a bamboo serving plate and accompany with dashi sauce. Some time fried vegetable tempura top it off for another great yummy flavor all together. I prefer my plain and simple so that I can savor the nice aroma and sweetness of the dashi sauce with the noodle. It a very simple noodle to make and always put a smile your eater faces. With it chewy texture and melt in your mouth flavor this noodle can be a complete lunch or dinner, for it very filling. I often make this with sashimi instead of rice it fill in the carb void.
3 Bundle of soba noodle (usually 6 in a package)
1 Tbsp grinded to paste diakon
2 Tbsp minced scallion
1 Cup bonito flavored soup base
2 Cup of water
½ Cup dried seaweed chopped into tiny strips
Methods:
1. Fill pot up with water and bring it to boil.
2. Place noodle in and cook for 7 minutes or to package instruction.
3. Remove and run cold water to stop the cooking process. Leave it in the water for 5 minutes.
4. When it cold, pick the noodle up by the handful and roll into a ball and carefully press your hand together with the noodle in between it so that you can drain the water out. Place the ball of noodle on a strainer to dry it.
To serve, place on or two ball of noodle in a bowl. Add enough bonito flavored soup base and top with dry seaweed, scallion and diakon paste. In some restaurant would add tempura vegetable or fish ball sliced. No matter how it is serve it is just so good.
Serve cold.
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