Cold Soba for Idiots Recipe

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Ingredients

• Packet of Soba noodles
• Egg
• Cucumber
• Shallots
• Mirin, Soy Sauce, Dashi stock (or just buy Soba sauce mix if too lazy to mix it)

How to make Cold Soba for Idiots

Noodles: 1. Boil until al-dente. Leave to cool. Serve with Ice to ensure it stays moist.

Egg: 1. Mix 2 to 3 eggs together with a dash of Mirin and Seseame Oil (to taste, but not too much). 2. Fry in large pan. 3. Fold the egg like a squashed poster. Slice into thin stips

Soba Sauce (if mixing your own): 2.5 part mirin 1.5 part dashi stock 1 part soy sauce I use the packet dashi stock which disolves in hot water. Mix the mirin and soy sauce after the dashi stock cools a bit in the pot.

Other: Slice shallots and cucumber finely.

Serve with Wasabi to add to the sauce for extra spice.

• 
  yongfook says

  I used to live in southern Japan and there was a soba place I used to go to all the time that had the most amazing tsuyu (the dipping sauce). It had a unique, sweet flavour that no place ever since has come close to replicating - and I visit a lot of different soba restaurants. Some day I have to go back to that original place and ask them what the hell is in their tsuyu...

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  MsNyanko says

  that's my kinda recipe ^^

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  whatsound says

  hehe thanks. It makes a nice summer meal and quite easy to make. Would love to try the Soba on offer in Japan that yong fook talked about!

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  telliecoin says

  yongfook - unique sweet flavour might be sugar sweetie whatsound - soba is yum and easy peasy to make

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  telliecoin says

  i sometimes add seaweed into the sauce :)

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  Judy says

  hey, really cool photo whatsound - it looks simple and tasty too, will have to try this! :)

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  sgtoca says

  totally fun way to make and have a snack, next warm day that rolls around in spring, i am making this, thanks for sharing.

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  skickers says

  all I can say is *yum*

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  KamanKaman says

  haha, im an idiot and i love cold soba, so this is perfect for me. your directions are really idoit-proof, "squashed poster". keke. :) thanks for the recipe.

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