Chilled Japanese Soba Noodles with Cucumber and Sesame and Miso dressing
Ingredients
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100g soba noodles (100% buckwheat are best for this)
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½ cucumber, cut into ribbons with a vegetable peeler or into small cubes for a contrast with the soba
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2 spring onions, thinly sliced ice cubes, for chilling the noodles
For the dressing
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1 tbsp toasted sesame oil
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1 tbsp mirin (mirin is traditional but you can use white wine or cider vinegar)
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1 tsp red miso paste
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1 tsp soft light brown sugar or palm sugar
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½ tsp soy sauce or kombu sauce
Optional extra garnishes
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black and/or white sesame seeds wasabi paste
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Japanese pickles
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sprouted greens (alfalfa, broccoli, cress or radish all work well)
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shiso leaves, shredded
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grated fresh root ginger
Directions
Cook the noodles according to the packet instructions until al dente (usually about 5 minutes) then immediately drain and chill in a sieve with a few ice cubes.
Whisk the ingredients for the dressing together in a small bowl and taste. It should have quite a savoury-sour flavour. If necessary, add more vinegar, miso paste or sesame oil until it tastes the way you like it.
Ditch the ice cubes and place the chilled noodles in a shallow pasta bowl or plate along with the cucumber and spring onion. Add any of the garnishes that appeal to you and drizzle the dressing over the cold noodles. Quench your third with a tall glass of iced green or oolong tea alongside.