Zaru Soba

Processed with VSCOcam with f2 presetRewind to a couple of weeks ago when it was still summer and amazing and I was living off of these cold soba noodles because the nights were warm and who wants to be hovering over a stove in that kind of heat? Not me. During the summer, cold soba noodles (commonly called “zaru soba”) are a “thing” in Japan! This dish is healthy, light, and easy to make. Here’s my take on it:

Cold Soba Noodles (Serves 1):
– Soba noodles, however much you plan to eat. Usually they’re in bundles and I use 1/2 to 3/4ths of a bundle.
– 2 to 3 tbsp of soy or tamari sauce, depends how salty you want it to be
– 1-2 tsp rice wine vinegar
– 1 tsp agave nectar or honey
– 1-2 tsp sesame oil
– 1 green onion, I used chives because that’s what was in my fridge
– 1/4th of a carrot, cut into matchsticks
– 1/4 C edamame beans, OR whatever protein you want to eat
– toasted sesame seeds to sprinkle on top

Bring a pot of water to boil with some salt. Cook the soba noodles for ~6 minutes or until they’re tender but not mushy. Once they’re cooked, dump them into a bowl of ice water OR run them under cold water until they’re no longer warm.

In a larger bowl, mix the soy sauce, vinegar, agave nectar, and sesame oil. Add the drained noodles and mix. Add your carrots, onion, and protein, mix. Sprinkle with sesame seeds, mix.

Leave the dish in the fridge for 20-30 mins to let the flavours deepen (or eat it right away, whatever. If you’re hungry, you’re hungry).

See you next year, summer :(



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