Hi there
I got this pack of Japanese soba from Isetan Scotts couple days back to celebrate Japanese New Year with my family. That got me thinking, soba is getting really popular these days, in most Japanese restaurant, you are able to order Japanese soba or udon. Like my husband, he love to order a hot soba or udon at the end of a meal in most Japanese restaurant, and finish the whole meal with this hot bowl of yummy noodles.
In most supermarkets, not just Japanese supermarkets, or even at Daiso, you can get your hands to a wide variety of soba. They mostly come in dry packets, just like pasta, all you need to do is to cook it at home. In Japanese supermarkets like Meidiya at Liang Court or Isetan Scotts, you can also get the frozen or fresh ones too.
Cooking soba is really simple, all you need is just a big pot of water (actually small one works as fine, but most likely only enough for 2 pax). Soba sauce which you can get in supermarkets, I usually get mine at Daiso, since it cost only $2 and taste just as good.
A quick and simple recipe, yet very satisfying 🙂
Ingredients :
- Soba (dry or fresh ones)
- Soba sauce (Tsuyu in Japanese)
- Seaweed flakes
- Finely sliced spring onions
- Wasabi
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Directions :
1Â ) Boil one pot of hot water
2 ) Dunk the soba into the hot water. (you can use your usualy instant noodles pot to cook this, but of course the larger the pot of water, the easier it will be for boiling, since the water can get starchy once the noodles are in it)
3) Once the noodles water start to foam up, you can turn the heat down. Taste the noodles along the way, to check the level of chewiness you prefer. I find dried ones usually has a less chewy bite, compared to fresh ones, so you might want to start trying your noodles about 2 mins into cooking it.
4) When the noodles are cooked to your likings, sieve it out from the boiling water and let it run under cold water, scrunch it or loosen it with your hands to wash out any excess starch.
<To cook Hot Soba>
5) If you are cooking hot soba, just wash out the starch and place into a bowl after sieving out from the hot water
6) Pour the soba sauce into a pot and add water according to the ratio stated on the bottle (as it varies quite a lot depending on the brands, but I usually let my taste buds make the judgement 🙂 )
7) Sprinkle spring onions and seaweed and slurp on! 🙂
<To cook Cold Soba>
5) To stop the cooking process, dunk all the noodles into a bowl of ice water if you are cooking cold soba
6) Pour the soba sauce into a small bowl, you can either add couple of ice cubes to let it melt into the dipping sauce or pour in some cold water according to the ratio stated on the bottle (you might want to dilute less water if you are making cold soba, as the stronger flavor compliments cold soba)
7) Add in spring onions, seaweed, and just a little wasabi and slurp your way to a big plate of happiness 🙂
Happy Cooking!
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Cheers,
Dawn