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Soba is a key element in Japanese and Korean cooking. The noodles are made from wheat and buckwheat flour, which gives them their brown colour and characteristic nutty flavour. They are served cold for dipping or hot in soup. We combine the tasty noodles with green asparagus, spring onions and radishes, which give the dish a fresh sharpness. The various ingredients are dipped into the sauce and, as is considered good manners in Japan, sucked up so that the aroma and taste can develop best.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Noodles & sauce
How it's done
Noodles & sauce
Cook the noodles according to the instructions on the packet, drain, rinse in cold water. Hard boil the eggs for 7 mins., rinse in cold water. Stir mirin, soy sauce and sugar in a small pan, bring to the boil, simmer for 2-3 mins., leave to cool.
Cut spring onions into approx. 4 cm. long pieces, then cut into fine strips, place into a bowl of cold water until they begin to curl. Heat the sesame oil in a frying pan, sauté the asparagus, add 2 tbsp. of sauce, bring to the boil. Distribute the noodles and asparagus into 4 bowls. Drain the spring onions, place on the noodles. Peel the eggs, halve them and add two halves to each bowl. Crumble the nori leaves, sprinkle over the bowls with sesame. Serve the remainder of the sauce as a dip.
|Tip:||The sauce can be kept covered in the fridge for several weeks. Dilute with water if it becomes too thick.|
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