Sunday, August 7, 2011

Excellent Lunch 2: Cold Soba Noodles

Yesterday F. and I stopped by Reliable Market to pick up some groceries, but we'd just been at jiujitsu practice so we were tired, hungry, and impulsive.  At the store they were giving out samples of kimbap and cold soba noodles, both of which were delicious.  We took some kimbap home to eat for lunch right away, and bought some soba noodles, which we cooked up this afternoon.  The bottled soba sauce they had wasn't vegetarian, so we made some of our own.  The noodles were great with the sauce, ground radish, green onions, tofu, wasabi, and shredded nori.

  1. The dipping sauce I used is called tsukejiru. Here's the recipe I used, modified from The Japanese Kitchen: 6 tablespoons of soy sauce, 2 teaspoons tamari, 1 tablespoon sugar, 3 cups of mild veggie broth, and a chunk of dried kelp.  I put the kelp in there because the original recipe uses fish broth, and the kelp helps replace the ocean-y taste but is still vegetarian.  Let the sauce cool.
  2. In a food processor, grind a daikon radish or one of those big Korean non-daikon radishes, depending on how strong you like your radish taste.
  3. Slice some green onions.
  4. Slice some nori into pretty shreds for garnishing.
  5. Cut some fresh tofu into cubes.
  6. Cook some soba noodles.  Run them under cold water immediately after they're done so they don't overcook.
  7. I think the "official" way to eat this is to add wasabi, ground radish, green onions, and nori to a small bowl of dipping sauce and then dip the noodles in, but I couldn't find a logistical way to include the tofu cubes I wanted in there.  Instead, I topped the noodles with all the garnishes and tofu cubes, then poured a little sauce into the plate.

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