Ingredients (for 1 portion) :
2 bunches of Japanese buckwheat noodles (Soba)
5 tbsp tsuyu soup base
150ml room temperature water
1 pickled plum (umeboshi)
roasted nori seaweed for topping
freshly chopped shiso leaves (optional)
a few drops of roasted sesame oil
Cook your noodles as indicated on the package, then rinse thoroughly in cold water to stop the cooking process. Drain.
Dissolve the tsuyu in the room temperature water, cut your pickled plum into small pieces than start assembling.
Place your noodles in the middle of your bowl, pour the soup on top and finish off with the toppings and sesame oil. Enjoy on a hot summer evening or on any lazy evening when you seek a simple yet satisfying dish.
Bon appétit !
[…] My first course in today’s Japanese menu is a cold soba noodle soup, that I’ve been wanting to make ever since reading Michelle Maisto’s food memoir The gastronomy of marriage, and if you haven’t seen my food memoir video I’ll leave the link here.Buckwheat noodles are very Japanese in my mind, but I never know how to bring them together in a dish. This is an easy solution for a hot summer lunch or just a lazy evening in front of the tv. The essential thing to have in your cupboard is the tsuyu base, a concentrated soup base made up of yummy ingredients like kelp, bonito flakes, soy sauce, some tangy and sweet mirin, and of course many secret ingredients that a chef doesn’t divulge. Luckily, you can find it ready made in any Asian supermarket or online. For the toppings, it’s chef’s choice so I went with crispy seaweed, freshly chopped shiso leaves and umeboshi or salted pickled prunes. A drop or two of roasted sesame oil and voilà ! Almost instant magic, and a guaranteed journey for your tastebuds. Full recipe HERE […]