Recipe for cooking cold noodles with dipping sauce
Recipes from Japan and Korea :: Japanese and Korean Noodle Dishes
1 (8 1/2 ounce) pkg. soba granules (buckwheat noodles) 1 c. water 1/4 c. soy sauce 3 Tbsp. sugar 1/4 tsp. hon-dashi (dashi granules) 1 scallion (with top), thinly sliced 1 tsp. grated ginger root 1 Tbsp. wasabi powder 1 Tbsp. water Cook noodles as directed on pkg.; drain. Cover and refrigerate until chilled. Heat water, soy sauce, sugar and hon-dashi to boiling; remove from heat. Cool; stir in onion and gingerroot. Mix wasabi powder and water to a paste. Divide noodles among 8 small bowls. Pour soy mixture into 8 small dipping bowls. Serve with wasabi paste. Stir small amounts of wasabi paste into soy mixture to taste.
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