Best Soba Noodle Dipping Sauce Recipes

Soba Noodle Dipping Sauce image

Provided by Jen in Victoria

Categories Japanese

Time 5m

Yield 1/2 cup, 3-4 serving(s)

Number Of Ingredients 6

1/4 cup light soy sauce
1/4 cup mirin
2 tablespoons seasoned rice wine vinegar
1/2 teaspoon garlic
1/2 teaspoon ginger
1 green onion, chopped

Steps:

Nutrition Facts : Calories 27.6, Fat 0.1, Sodium 1489.4, Carbohydrate 3.3, Fiber 0.4, Sugar 0.8, Protein 2.8

Chilled Japanese Soba with Dipping Sauce image

Provided by Food Network

Time 25m

Yield 4 appetizer servings

Number Of Ingredients 11

7 to 8 ounces Japanese Buckwheat noodles
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1/2 teaspoon anchovy paste, or to taste
1/2 cup soy sauce
1/2 cup Mirin or dry sherry
2 tablespoons rice vinegar
Pinch of sugar
Pinch of salt
1/4 cup finely julienned carrot
1 sheet of Nori

Steps:

Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

Soba Noodles & Dipping Sauce image

Provided by Sheila Lukins

Yield Servings: Makes 2 servings

Number Of Ingredients 7

For dipping sauce (make ahead):
8 tablespoons light soy sauce
1 1/2 teaspoon Asian sesame oil
2 tablespoons water
1/3 cup chopped scallions
4 tablespoons drained pickled ginger
1 package (3 bunches) soba noodles

Steps:

1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.

Soba Noodle Cold Rolls with Spicy Sesame Sauce image

Provided by Food Network

Categories main-dish

Time 30m

Yield 12 rolls

Number Of Ingredients 18

125 grams dry soba noodles (about 4 ounces)
Kosher salt
12 rice paper wrappers
6 leaves green or red leaf lettuce, ribs removed and cut in half
350 grams extra-firm tofu or marinated tofu, cut into 1/2-centimeter (1/4-inch) sticks (about 12 ounces)
1 peach or half mango, thinly sliced
1/2 English cucumber, cut into 8-centimeter (3-inch) matchsticks
1 large carrot, peeled and cut into 8-centimeter (3-inch) matchsticks
2 cups bean sprouts
1 small handful mint
1 small handful cilantro
2 limes, juiced
1/4 cup sriracha (60 milliliters)
2 tablespoons soy sauce (30 milliliters)
2 tablespoons honey (30 milliliters)
1 tablespoon finely minced ginger
1 tablespoon toasted sesame seeds
2 teaspoons toasted sesame oil

Steps:

For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.