Cool and refreshing even when it’s too hot to eat anything else, this traditional noodle dish is a favourite Japanese lunch on a hot summer day. Wasabi is also used to season hot Noodles in Broth, especially when soba noodles are used.
Serves 2
Ingredients
3 tbsp Clearspring Tamari Soya Sauce OR Clearspring Shoyu Soya Sauce
2 tbsp Clearspring Mikawa Mirin
750ml Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi
200g Clearspring Soba
For condiments
1 tsp Clearspring Wasabi
1/4 sheet Clearspring Sushi Nori, crumbled into bite-sized pieces
2 spring onions, finely chopped
Method
1. Add the tamari or shoyu, and the mirin to the dashi in a medium sized saucepan. Simmer for a minute, remove from the heat, and leave to cool.
2. Boil the soba. Add one drop of water at a time to the wasabi and mix until it forms a thick paste. Get the other condiments ready. Divide the cooked noodles into small plates or soup bowls. If the noodles stick together, rinse then under cold water and drain well before serving.
3. Pour the chilled dipping broth into small individual bowls. Set out the prepared wasabi, nori and spring onion into separate bowls so they can be added to the broth to individual tastes. Dip each bite of noodles into the chilled broth. If the dip becomes weak, replace it with fresh broth.
Serves 2
Ingredients
3 tbsp Clearspring Tamari Soya Sauce OR Clearspring Shoyu Soya Sauce
2 tbsp Clearspring Mikawa Mirin
750ml Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi
200g Clearspring Soba
For condiments
1 tsp Clearspring Wasabi
1/4 sheet Clearspring Sushi Nori, crumbled into bite-sized pieces
2 spring onions, finely chopped
Method
1. Add the tamari or shoyu, and the mirin to the dashi in a medium sized saucepan. Simmer for a minute, remove from the heat, and leave to cool.
2. Boil the soba. Add one drop of water at a time to the wasabi and mix until it forms a thick paste. Get the other condiments ready. Divide the cooked noodles into small plates or soup bowls. If the noodles stick together, rinse then under cold water and drain well before serving.
3. Pour the chilled dipping broth into small individual bowls. Set out the prepared wasabi, nori and spring onion into separate bowls so they can be added to the broth to individual tastes. Dip each bite of noodles into the chilled broth. If the dip becomes weak, replace it with fresh broth.
