Zaru-Sorba

A community recipe by aussie_sarah

Not tested or verified by Nigella.com

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Introduction

This is the traditional way of serving soba - cold noodles with a dipping sauce, and other condiments. It's the perfect, light meal to eat on a hot day. I copied this recipe straight out of a book, and I think that 700g soba is way too much for 4 people... I usually do 100g per person.

Ingredients

Serves: serves 6

Metric Cups

375 millilitres dashi stock
3 tablespoons soy sauce
1 tablespoon mirin
1½ tablespoons sugar
700 grams soba noodles (4 portions)
½ sheet nori seaweed
⅓ spring onion (chopped)
2 teaspoons wasabi paste

13⅙ fluid ounces dashi broth
3 tablespoons soy sauce
1 tablespoon mirin
1½ tablespoons sugar
25 ounces soba noodles (4 portions)
½ sheet nori seaweed
⅓ scallion (chopped)
2 teaspoons wasabi paste

Method

Zaru-Sorba is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

To make the dipping sauce, combine the dashi, soy sauce, mirin and sugar in a saucepan and heat enough so that the sugar dissolves. Then chill the sauce.

Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill.

Serve on four plates or in small bamboo baskets.

Place the condiments - the spring onions and wasabi - in small separate dishes, and give each person a small bowl of dipping sauce. Crumble the nori over the mounds of noodles as a garnish. (If it's not already toasted, then pass it over an open flame for about a minute to toast it).

To eat, season the dipping sauce with condiments according to taste, and dip the noodles into the sauce.

To make the dipping sauce, combine the dashi, soy sauce, mirin and sugar in a saucepan and heat enough so that the sugar dissolves. Then chill the sauce.

Serve on four plates or in small bamboo baskets.

Place the condiments - the scallions and wasabi - in small separate dishes, and give each person a small bowl of dipping sauce. Crumble the nori over the mounds of noodles as a garnish. (If it's not already toasted, then pass it over an open flame for about a minute to toast it).

To eat, season the dipping sauce with condiments according to taste, and dip the noodles into the sauce.