<COLD SOBA NOODLE / 豆乳冷麺＞
＜Yield> 2 servings
<Prep time> 8 mins
<Cook time> 7 mins
soba noodle 130g for 2 servings
1 cup of soy milk
kombu stock ( 1 cup of water +1 tsp of kombu dashi powder)
soy sauce 1 ½ tbsp
salt 1/4 tsp
tahini 1 tsp
ground sesame seed 2 tbsp
chopped spring onion
your favorite herb
1; Finely Chop spring onions. thinly slice your favorite toppings. Cook soba noodles according to the package instruction then drain the water. Transfer to the plate.
2.; In a pot, add kombu stock ( 1 cup of water +1 tsp of kombu stock powder), 1 tbsp of mirin, 1 ½ tbsp soy sauce , salt ¼ tsp. Once it comes to a boil, lower the heat to medium, then add 1 tsp of tahini and 1 cup of soymilk. Whisk it until the tahini is evenly distributed then off the heat. Add 2 tbsp of ground sesame seed 2. Try not to boil it after you add the soymilk. Let it chill in the fridge or ice bath.
3; Serve 2 into the individually serving bowl. Crumble the tofu into the dipping sauce. Prepare your favorite toppings aside. Dip your soba noodle into the sauce and enjoy.
<Miwa’s tips> ※Watch more on YouTube!
1; you can tweak the veggies. I personally love the crunchy veggies.
2; On process 2, Try not to boil it after you add the soymilk.
3; If you don’t find the kombu stock, use any stock you have on hand. Mushroom stock and vegetable stock would work too.
4; if you want to make it creamy, add more tahini OR reduce the amount of water and increase the soymilk.
5; Feel free to add more soy sauce if you prefer!
Keep soba noodle and dipping sauce separately in an air-tight container in the fridge for 4 days.
2021/ 04/27 MIWA