Soba Noodle Salad I

Soba Noodle Salad I Recipe - Vegetarian Food from Japan

Region / culture: Japan | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 2 |

Vegetarian diet

Introduction

Soba Noodle Salad is a refreshing and nutritious dish that is perfect for a light lunch or dinner. This recipe combines the earthy flavors of soba noodles with the freshness of cucumber and the protein-packed tofu. The dish is then topped off with a flavorful dressing that ties all the ingredients together.

History

Soba noodles are a type of Japanese noodle made from buckwheat flour. They have been a staple in Japanese cuisine for centuries and are known for their nutty flavor and chewy texture. Soba noodles are often served cold in salads or hot in soups.

Ingredients

8 oz (227 g) portion of frozen soba noodles, thawed and softened in boiling water and rinsed in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
0.2 block (3 oz (85 g)) of firm tofu, cut into 0.5" cubes (we use more tofu)
2 tbsp of canola oil
1 tbsp of chopped cilantro
1 scallion, green and white parts, cleaned and thinly sliced
0.5 cucumber, peeled, seeded, and cut in half lengthwise, then sliced into thin half-moons
Sprinkle of sesame seeds and cilantro sprigs for garnish

How to prepare

Add tofu to a large non-stick skillet without any oil and cook over high heat until all the water has evaporated.
Add canola oil, reduce the heat to medium-high and fry the tofu, tossing it frequently until it becomes firm and bouncy. Be cautious of possible splattering.
Drain the tofu on paper towels.
In a large mixing bowl, combine the drained soba noodles, cilantro, scallions, cucumber, and 2 – 3 oz (85 g) of dressing. Toss well to combine.
Arrange the salad in the center of a large plate and place the fried tofu on top.
Garnish with sesame seeds and cilantro sprigs.

Variations

Add shredded carrots or bell peppers for extra crunch and color.
Substitute the tofu with grilled chicken or shrimp for a different protein option.

Cooking Tips & Tricks

Be sure to cook the tofu until it is firm and bouncy to ensure a satisfying texture.

- Drain the tofu well on paper towels to remove excess moisture before frying.

- Toss the salad ingredients gently to avoid breaking the delicate soba noodles.

Serving Suggestions

Serve the Soba Noodle Salad as a light lunch or dinner on its own or with a side of miso soup.

Cooking Techniques

Frying the tofu until firm and bouncy

- Tossing the salad ingredients gently to combine evenly

Ingredient Substitutions

Use olive oil instead of canola oil

- Use rice noodles or spaghetti if soba noodles are not available

Make Ahead Tips

Cook the noodles and prepare the tofu in advance, but toss the salad just before serving to keep it fresh.

Presentation Ideas

Arrange the salad on a large plate and top with the fried tofu for an elegant presentation. - Garnish with sesame seeds and cilantro sprigs for a pop of color and flavor.

Pairing Recommendations

Serve the Soba Noodle Salad with a side of edamame or a seaweed salad for a complete Japanese-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

- Approximately 350 calories per serving

Carbohydrates

- Soba noodles: 34g per serving

- Cucumber: 3g per serving

Fats

- Tofu: 6g per serving

- Canola oil: 14g per serving

Proteins

- Tofu: 8g per serving

Vitamins and minerals

Cilantro: Rich in Vitamin K and Vitamin C

- Scallions: Good source of Vitamin K and Vitamin C

Alergens

Contains soy (tofu)

Summary

This Soba Noodle Salad is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Soba Noodle Salad is a delicious and nutritious dish that is easy to make and perfect for a light meal. With the combination of soba noodles, tofu, and fresh vegetables, this salad is a satisfying and healthy option for lunch or dinner.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Soba Noodle Salad. It was many years ago, during one of my travels through Japan. I had always been fascinated by the country's rich culinary traditions, and I was eager to learn as much as I could about their unique dishes.

I had decided to spend a few weeks in Kyoto, a city known for its beautiful temples and delicious cuisine. One day, while wandering through the bustling markets, I came across a small food stall run by an elderly woman. She was busy preparing a dish that caught my eye - Soba Noodle Salad.

Curious, I approached the stall and struck up a conversation with the woman. She told me that Soba Noodle Salad was a traditional Japanese dish made with buckwheat noodles, fresh vegetables, and a tangy dressing. Intrigued, I asked her if she would be willing to teach me how to make it.

To my surprise, the woman agreed. She took me under her wing and showed me every step of the process, from cooking the soba noodles to preparing the dressing. As we worked together, she shared stories of her own family recipes and the memories they held for her.

I was captivated by the way she moved with such grace and precision in the kitchen, a true master of her craft. I watched as she carefully sliced the vegetables, cooked the noodles to perfection, and mixed the dressing with just the right balance of flavors.

After a few hours of cooking and chatting, the Soba Noodle Salad was finally ready. The woman handed me a bowl and urged me to taste it. I took a bite and was blown away by the explosion of flavors in my mouth - the nutty noodles, the crunchy vegetables, and the zesty dressing all combined to create a perfect harmony.

I thanked the woman profusely for her generosity and knowledge, and she simply smiled and patted my hand. She told me that recipes were meant to be shared and passed down through generations, so that the traditions could live on.

As I left the food stall that day, I knew that I had stumbled upon a treasure. The recipe for Soba Noodle Salad had become a part of me, a piece of Japan that I carried with me wherever I went. I made it for my family and friends, sharing the story of how I had learned it from a wise old woman in Kyoto.

Over the years, I have made the Soba Noodle Salad countless times, each batch reminding me of that fateful day in Japan. It has become a staple in my repertoire, a dish that never fails to bring smiles to the faces of those who taste it.

And as I grow older, I realize that the true joy of cooking lies not just in the flavors and textures of the dishes we create, but in the stories and memories that accompany them. The recipe for Soba Noodle Salad is not just a list of ingredients and instructions - it is a connection to the past, a reminder of the people and places that have shaped me into the cook I am today.

So whenever I make Soba Noodle Salad, I do it with love and gratitude, honoring the woman who taught me how to make it and the culture that inspired it. And I hope that one day, I can pass this recipe on to someone else, so that they too can experience the joy of discovering a hidden gem in a bustling market, just like I did.