Seaweed Soba
Seaweed Soba
Ingredients
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons cooking sake, optional
- 2 tablespoons vinegar, fruit vinegar recommended
- 2 tablespoons sesame oil
- 2 tablespoons granulated sugar, or monkfruit sweetener
- 2 tablespoons chili flakes, or gochugaru
For the Seasoning
- 6 roasted seaweed packets
- 2 tablespoons roasted sesame seeds
Other
- 1 pound soba noodles
- as needed water, for boiling noodles
- as needed ice, for ice bath
Instructions
- 1
In a medium bowl, combine the soy sauce, cooking sake (if using), vinegar, sesame oil, granulated sugar (or monkfruit sweetener), and chili flakes/gochugaru. Whisk the mixture thoroughly until the sugar is completely dissolved.
⏱️ 3 min
- 2
In a separate small bowl, crush the roasted seaweed packets into small flakes. Add the roasted sesame seeds to the crushed seaweed and mix well to combine.
⏱️ 2 min
- 3
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, typically 3-4 minutes, until al dente.
⏱️ 5 min•🌡️ 212
- 4
While the noodles are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min
- 5
Once the noodles are cooked, immediately drain them in a colander. Transfer the hot noodles directly into the prepared ice bath to stop the cooking process and cool them rapidly.
⏱️ 1 min
- 6
After the noodles are completely cooled, drain them thoroughly from the ice bath, ensuring as much excess water as possible is removed.
⏱️ 2 min
- 7
Place the thoroughly drained and cooled soba noodles into a large serving bowl. Pour the prepared sauce over the noodles. Sprinkle the mixed seaweed and sesame seed seasoning generously over the top.
⏱️ 3 min
- 8
Toss all the ingredients together until the noodles are evenly coated with the sauce and seasoning. Serve immediately. For an enhanced flavor, consider chilling the dish overnight in the refrigerator before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Seaweed Soba
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons cooking sake, optional
- 2 tablespoons vinegar, fruit vinegar recommended
- 2 tablespoons sesame oil
- 2 tablespoons granulated sugar, or monkfruit sweetener
- 2 tablespoons chili flakes, or gochugaru
For the Seasoning
- 6 roasted seaweed packets
- 2 tablespoons roasted sesame seeds
Other
- 1 pound soba noodles
- as needed water, for boiling noodles
- as needed ice, for ice bath
Instructions
- 1
In a medium bowl, combine the soy sauce, cooking sake (if using), vinegar, sesame oil, granulated sugar (or monkfruit sweetener), and chili flakes/gochugaru. Whisk the mixture thoroughly until the sugar is completely dissolved.
⏱️ 3 min - 2
In a separate small bowl, crush the roasted seaweed packets into small flakes. Add the roasted sesame seeds to the crushed seaweed and mix well to combine.
⏱️ 2 min - 3
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package instructions, typically 3-4 minutes, until al dente.
⏱️ 5 min•🌡️ 212 - 4
While the noodles are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
⏱️ 1 min - 5
Once the noodles are cooked, immediately drain them in a colander. Transfer the hot noodles directly into the prepared ice bath to stop the cooking process and cool them rapidly.
⏱️ 1 min - 6
After the noodles are completely cooled, drain them thoroughly from the ice bath, ensuring as much excess water as possible is removed.
⏱️ 2 min - 7
Place the thoroughly drained and cooled soba noodles into a large serving bowl. Pour the prepared sauce over the noodles. Sprinkle the mixed seaweed and sesame seed seasoning generously over the top.
⏱️ 3 min - 8
Toss all the ingredients together until the noodles are evenly coated with the sauce and seasoning. Serve immediately. For an enhanced flavor, consider chilling the dish overnight in the refrigerator before serving.
⏱️ 3 min