I happened to come across some packets of Japanese buckwheat noodles (soba) sitting on the shelf, during our grocery run at Metro Baybay City the other week. Being on the third month of our “no rice” “low carb” and “dirty keto” diet, I was looking forward to our “cheat day” and have been thinking for a good dish to eat. So, I decided to take a packet of soba noodles (6 bundles good for 3 servings) to make my own “Zaru Soba” or Japanese Cold Buckwheat Noodles. It came out great!
So, here are the ingredients and easy steps to prepare the mentsuyu (dipping sauce) good for 3 servings
Kikoman soy sauce (1/3 cup)
White part of spring onion (4 pcs)
Ginger (thumbsize or less)
Onion (halved)
Kombu seaweed (dried kelp)
Dashi powder (2-3 tbsp)
Mirin (1/3 cup)
Water (2 cups)
Sugar (4 tbsp)
Niboshi (buwad bolinao) (4 pcs)
Combine all ingredients and simmer for at least 20 mins. Strain and refrigerate before serving.
Cook the noodles according to packet instruction or boil for 4-5 mins. Rinse with running water. Drain. Put noodles in an ice bath. Drain again and put in a bowl or soba serve bowl.
Condiments:
Grated daikon raddish
Sliced wood ear mushroom
Wasabi
Chopped green onion
Shredded Nori seaweed
Side dish:
Fried tofu
Morpheus 