Traditional Cold Soba
This is my all-time favorite, hot-weather dish. It’s a dish I would always ask my grandmother to make whenever the humidity would spike in L.A. I grew up on cold soba and it’s weird for me to have it any other way. Now I find myself craving it every time the weather shifts a little hotter. Something about the cold broth and buckwheat noodle combo makes me feel 10º cooler just thinking about it, and since it’s been hot and beautiful out recently, I am going to share a bit of my childhood with you. Enjoy!
3 ounces soba noodles
1/4 cup dashi
2 tbsp soy sauce (add more for taste)
1 tsp rice wine vinegar
1 green onion, sliced thinly
2 tbsp nori, julienned
Bring a pot of water to a boil, and add the soba noodles. Cook them until they are al dente, make sure they retain some firmness. Drain and rinse the noodles in cold water and set aside in the fridge. Whisk together the dashi, soy sauce, and rice vinegar in a small bowl. Garnish the green onions on top. Take the cold noodles and garnish with julienned nori. That’s it!