Cold Soba Noodles with Sesame Dipping Sauce

Ingredients

• 12 ounces dried soba noodles
• 1/3 cup toasted sesame paste (or tahini)
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1/2 cup cold dashi or vegetable broth
• 1 teaspoon toasted sesame oil
• 1 clove garlic, grated
• 1 teaspoon grated fresh ginger
• 2 scallions, thinly sliced
• 1 tablespoon toasted white sesame seeds
• 1 sheet nori, cut into thin strips
• 1/2 english cucumber, julienned

Instructions

1. Bring a large pot of unsalted water to a boil.
2. Add the soba noodles and cook according to package directions, usually 4 to 5 minutes, stirring occasionally to prevent sticking, until just tender but still with a slight bite.
3. Immediately drain the noodles and rinse under cold running water, rubbing them gently between your hands, for about 1 minute until all surface starch is washed away and the water runs clear; this step is essential for the noodles to be firm and not gummy when served cold.
4. Transfer the rinsed noodles to a bowl of ice water for 1 minute to fully chill, then drain very well and set aside.
5. In a bowl, whisk together the sesame paste, soy sauce, rice vinegar, mirin, and sugar until smooth.
6. Gradually whisk in the cold dashi a little at a time until the sauce reaches a pourable, slightly thick consistency, similar to heavy cream.
7. Stir in the sesame oil, grated garlic, and grated ginger, then taste and adjust with more soy sauce or sugar as needed.
8. Divide the chilled soba noodles among 4 plates or shallow bowls, mounding them neatly.
9. Top each portion with julienned cucumber, a sprinkle of sesame seeds, sliced scallions, and a few strips of nori.
10. Divide the sesame dipping sauce into small individual bowls and serve alongside the noodles for dipping bite by bite, or drizzle it directly over the top if you prefer it pre-sauced.

Nutrition

Calories	480
Protein	16 g
Fat	14 g
Carbs	72 g
Fiber	5 g
Sodium	1050 mg

Estimated per serving