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What You Need:
(To Serve: 6)
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A 16-ounce package soba (buckwheat noodles)
3 sheets packaged nori (dried laver), passed over a flame on one side only and coarsely crumbled
2 scallions, including at least 3 inches of the green stems, sliced into thin rounds
4 teaspoons wasabi (horseradish) powder, mixed with just enough cold water to make a thick paste, then set aside to rest for 15 minutes
DIPPING SAUCE
1½ cups soba tsuyu
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Translate this recipe:
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| How To Cook: |
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1. In a 3- to 4-quart pot, bring 2 quarts of water to a boil. Add the soba and, stirring occasionally, cook for 6 to 7 minutes, until very soft. Drain the noodles in a colander and quickly run cold water over them.
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2. Drain again and divide the noodles among 6 serving bowls (the Japanese would use zaru, which are round, curved bamboo baskets), and top with crumbled nori. Garnish each bowl with scallions and a teaspoon of wasabi paste.
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3. Serve the dipping sauce separately, in individual small bowls or dishes. Traditionally, the wasabi and scallions are mixed into the dipping sauce to the individual diner's taste.
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