In the dog days of summer, nothing sounds better than a refreshing but filling meal.
When you don’t feel like a fussy salad or a hefty sandwich, these cold soba noodles may be just what you’re looking for. Cold and clear umami broth rehydrates you and dances over the slightly chewy soba noodles, rounded out with fresh spring onion. Enjoy them with the topping of your choice, however you please.
Ingredients:
2 cups water
2-inch by 2-inch strip of Emerald Cove® Pacific Kombu
2 tablespoons Eden® Bonito Flakes
1 packet of Koyo™ Organic Soba Noodles
1 organic green onion
1 sheet Emerald Cove® Organic Toasted Nori
Optional toppings:
Soft boiled eggs
Steamed shrimp
Instructions:
First, you will make the soba broth.
Cut your kombu into the desired size and gently wipe off any dust with a dry towel. Don’t wash it all off, because you will need some to give the broth flavor. You only need to wipe of the excess.
Add the water to a large pot and let the kombu soak in the water for 30 minutes, with no heat.
Once it’s soaked, put the pot over medium heat. When small bubbles appear, remove the kombu from the pot.
Turn the heat up and let the water come to a boil. Add ½ cup of room temperature water, then add the dried bonito flakes.
Once the water comes back up to a boil, turn down the heat and let it simmer for five minutes.
Turn the heat off and let the bonito flakes sink to the bottom of the pan.
Now transfer the broth into a jar for storing, straining out the bonito flakes. Do not squeeze the bonito flakes, just let the liquid drain out naturally.
Set the broth aside while you prepare your other ingredients.
Prepare your soba noodles according to the instructions on the package.
While your soba noodles are cooking, you can prepare the green onions and toasted nori.
Finely slice your green onion and set it aside.
Cut your nori into strips. You can use kitchen scissors to do this, if you have them. Set the strips aside.
Once your soba is done cooking, strain it. Transfer it to a large bowl.
Add some ice cubes to the bowl to cool the soba down.
Once cooled, assemble your soba.
You can enjoy your soba swimming in the broth, or leave the broth aside for dipping. Top it with green onions and nori strips, along with any assortment of your desired toppings.
-Delaney Blomstrom
