A Chefy farewell to the Summertime that comes together in 20 minutes! Cold Soba has always been a favorite of mine and is always a pleasure to eat.
For something that looks so complex, this Cold Soba Noodles in Tomato Water With Dipping Sauce only takes about 20 minutes to put together. My friend Michael Behn (@moshiknivesatl) came by a few weeks ago to help cook up this tasty tribute to the end of the summer!!!
Keep in mind that with dishes like this, you can really mix up and play around with the types of vegetables that you. Here, we’re also using young ginger for this which has a juicier and less spicy taste than regular ginger, but either will work great.
Since this soba has a dipping sauce, you don’t have to serve the noodles themselves in a liquid but we had some super ripe heirloom tomatoes on hand so decided to strain out some tomato water which ended up tasting was super savory! Note: Strain the tomato water twice through a coffee filter or cheese cloth for much more clear results and use the ripest tomatoes possible.
We also made a quick dashi (kombu broth) from scratch for our dipping sauce’s base but feel free to use instant dash (hondashi) if you prefer. Note: If making your own dashi, be careful not to let the mixture boil too aggressively, it will impart more bitter flavors. Add your katsuobushi (bonito flakes) at the end, with the heat turned off and for a short amount of time (30ish seconds is plenty).
Making a quick herby oil is another fun trick and is a really fun and ‘chefy ingredient’ as Michael would say (Full article on that right here!). It’s 100% not necessary for this recipe so don’t sweat it if you don’t want to make it but it is an impressive finishing element is you’re looking to treat someone. It’s also very easy to produce and will last you a couple of weeks in the fridge!
Below is the full recipe and step by step instructions for this, along with a recipe mod to make this vegan and a social video!
Cheers,
Joey
Youtube Video:
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