Cold Soba Noodles

Soba noodles, made of soba (buckwheat) are most popular during the hot summer days of Japan. This is a simple, healthy dish that is really refreshing. Even my daddy likes it too which is always a positive sign.

Ingredients: (Serves 4)

• 400g soba noodles
• 2 sprigs spring onions, chopped
  
• Nori seaweed, grated
  
• Sesame seeds, toasted
  
• 1 cup tsuyu* sauce
  
• 2 cups of water

Method:

1. First make the sauce by diluting* 1 cup tsuyu sauce with 2 cups of water and keep in refrigerator to chill. This step can be made a day ahead.
   
2. Bring a large pot of water up to a boil. Place the soba noodles in the pot of boiling water and cook for about 7 minutes or until noodles are tender.
3. Drain the noodles into a colander and immediately rinse with cold running water for about 3 minutes or until water runs clear.
   
4. While rinsing, take handfuls and gently swish and rub them in the water to wash off any trace of starchiness or gumminess on the noodles.
   
5. After rinsing, soak the noodles in cold, icy water for about 5 minutes to ensure that the noodle is icy cold as it tastes best. Cold water kept in fridge or ice from freezer would come in handy.
   
6. Drain the noodles and divide them among 4 bowls. Garnish with sesame seeds, seaweed and spring onions. Pour previously made soba sauce over the noodles. Serve immediately.

*Note: Tsuyu sauce is made of a strong mixture of dashi, sweetened soy sauce and mirin and can be obtained from any Japanese grocery stores. Not all tsuyu sauce needs to be diluted. Read the label carefully or ask shop assistant if unsure.