Best Japanese Salad With Shiso Leaves Sake And Soba Noodles Recipes

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COLD SOBA NOODLE SALAD (BUCKWHEAT NOODLES)



Cold Soba Noodle Salad (Buckwheat Noodles) image

This light and refreshing cold soba noodle salad takes very little time to make. The noodles cook in under 5 minutes. You'll love how quick and easy it is to make. Ready in under 20 minutes!

Provided by Tania

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 13

9 ounces soba noodles (also known as buckwheat noodles)
1 cup roughly chopped fresh cilantro
1 cup thinly sliced red cabbage
1 cup matchstick or thinly sliced carrots
3 scallions, thinly sliced (plus more for garnish)
Sesame seeds (for garnish)
Sliced seasoned seaweed (for garnish)
¼ cup rice vinegar
3 ½ tablespoons vegetable or canola oil
3 tablespoons soy sauce
1 to 2 tablespoons honey (to taste)
3 teaspoons sesame oil
1 teaspoon grated fresh ginger

Steps:

  • Make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.
  • Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.
  • In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Serve immediately. Enjoy!

Nutrition Facts : Calories 397 kcal, Carbohydrate 58 g, Protein 11 g, Fat 16 g, SaturatedFat 2 g, TransFat 0.1 g, Sodium 1291 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

SOBA SALAD



Soba Salad image

For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what's on hand - and what can be accomplished fairly quickly. Noodles of all kinds are easy and beloved. But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they're made from buckwheat, have a slightly firm texture and a nutty flavor. Traditionally, soba are served hot and cold, making them a flexible partner for almost any fresh ingredients you have in the kitchen. In this case, they are paired with shelled frozen edamame, carrots and spinach and a light dressing.

Provided by Mark Bittman

Categories     quick, salads and dressings, times classics, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Salt
freshly ground pepper
3 to 4 ounces soba noodles
1 carrot, peeled and finely chopped
2 cups edamame (frozen are fine)
2 to 3 tablespoons soy sauce
Juice of one lime
2 tablespoons white or light miso
1 tablespoon mirin or 1 teaspoon sugar, or to taste
1 10-ounce package fresh spinach, washed and trimmed
1/4 cup chopped scallion
1 tablespoon freshly grated ginger

Steps:

  • Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 15 to 30 seconds just to warm, then drain everything in a colander. Set aside.
  • In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion, and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 33 grams, Fat 4 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 1134 milligrams, Sugar 4 grams

UDON NOODLES WITH SHIITAKE MUSHROOMS IN GINGER BROTH



Udon Noodles with Shiitake Mushrooms in Ginger Broth image

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

8 ounces Japanese udon or soba noodles
2 teaspoons sesame oil
2 teaspoons vegetable oil
1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)
2 shallots, very thinly sliced
1/4 pound (about 12) shiitake mushrooms, stemmed, caps wiped clean and quartered
2 cups homemade or low-sodium canned chicken stock
1 teaspoon rice-wine vinegar
2 teaspoons low-sodium soy sauce
3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips
4 scallions, thinly sliced diagonally into 2-inch pieces

Steps:

  • Bring a large pot of water to a boil. Add noodles, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, toss with sesame oil, and return to pot. Keep warm.
  • Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Add ginger, shallots, and mushrooms; cook, stirring constantly, until the mixture begins to soften and turn golden brown, about 2 minutes.
  • Stir chicken stock, vinegar, and soy sauce into pan, and bring to a simmer. Cook until mushrooms are very tender, about 5 minutes. Add spinach and scallions, and stir to combine. To serve, divide noodles among four shallow bowls; ladle soup over noodles.

Nutrition Facts : Calories 272 g, Fat 5 g, Fiber 2 g, Protein 11 g, Sodium 832 g

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