chilled buckwheat noodles. Traditionally served in little bamboo baskets with a variety of tasty garnishes and a cold sauce or broth for dipping, although many enjoy them swimming in a well flavored sauce.

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Name: zaru soba
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 10 ounces dried soba (buckwheat noodles); 3 cups dashi (seaweed fish stock); 3/4 cup Dark soy sauce; 1/3 cup Mirin (sweet coking wine); 2 teaspoons sugar; 2 ounces dried bonito flakes (asain market dry goods); 3 sheets compressed seaweed; 2 teaspoons Horseradish or finely grated fresh ginger; 1/2 cup grated daikon (giant white raddish); 1/2 cup chopped green onions

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INGREDIENTS

10 ounces dried soba ; (buckwheat noodles)
3 cups dashi ; (seaweed fish stock)
3/4 cup Dark soy sauce
1/3 cup Mirin ; (sweet coking wine)
2 teaspoons sugar
2 ounces dried bonito flakes ; (asain market dry goods)
3 sheets compressed seaweed
2 teaspoons Horseradish or finely grated fresh ginger
1/2 cup grated daikon ; (giant white raddish)
1/2 cup chopped green onions

Servings

INSTRUCTIONS

Bring the dashi, soy sauce, wine and vinegar to a boil, and simmer for two minutes. Wrap the bonito flakes in a clean cloth. Place them in the stock and remove from the heat. set aside for 20 minutes, then remove the cloth. cool the sauce.

Hold the seaweed over a flame for 30 seconds until it crisps and turns bright green. remove and cut into short narrow strips. Scatter the seaweed over the noodles, then place a little mound of horseradish or ginger, chopped green onions and daikon radish on each basket beside the noodles. Serve with chilled sauce in individual bowls beside the noodles.

Mix the horseradish or ginger, green onions and daikon radish in the sauce at the table. dip the noodles into it before eating.

NOTES

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zaru soba

10 ounces dried soba (buckwheat noodles)
3 cups dashi (seaweed fish stock)
3/4 cup Dark soy sauce
1/3 cup Mirin (sweet coking wine)
2 teaspoons sugar
2 ounces dried bonito flakes (asain market dry goods)
3 sheets compressed seaweed
2 teaspoons Horseradish or finely grated fresh ginger
1/2 cup grated daikon (giant white raddish)
1/2 cup chopped green onions

Bring a large saucepan of lightly salted water to boil. Add the noodles and simmer for 5 minutes. Add a little cold water and bring to a boil again, then simmer until the noodles are tender. Drain well and rinse thoroughly in cold water, kneading lightly to remove the surface starch. Drain thoroughly and arrange in mounds in small bamboo baskets or lacquered wood trays.
      
Bring the dashi, soy sauce, wine and vinegar to a boil, and simmer for two minutes. Wrap the bonito flakes in a clean cloth. Place them in the stock and remove from the heat. set aside for 20 minutes, then remove the cloth. cool the sauce.

Mix the horseradish or ginger, green onions and daikon radish in the sauce at the table. dip the noodles into it before eating.

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 4 Servings

Calories: 68
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1509.1mg		52 %
Potassium 93.2mg		2 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 8.7g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 68

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