Cold Soba Noodles with Tangelo Dashi Recipe
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This flavourful Japanese dish gets a citrusy makeover thanks to the wonder of the tangelo. Add this refreshing sweet and sour beauty to your summer rotation for a quick and easy meal.
You will need
Serves 2
- 1 packet soba noodles
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
For the dashi stock:
- 200 ml water
- 1 sheet kombu
- 4 dried shiitake mushrooms
For the tangelo dashi:
- 100 ml vegan dashi stock
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon sesame oil
- 1 tangelo (or lemon if you can't get tangelos)
- 1 spring onion, chopped
Recipe: Simon Toohey
Directions
-
Step 1
Place the water, kombu and mushrooms in a pot and bring to a simmer.
-
Step 2
Turn off the heat and let sit for 30 minutes. Strain off the ingredients.
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Step 3
In salted boiling water, cook the soba noodles until tender. Take out and rinse cold.
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Step 4
Whisk the dressing ingredients together, or place the ingredients in a jar and shake to combine. Pour into a serving bowl and top with spring onion.
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Step 5
Place the noodles on a serving plate and top with sesame seeds, serving the tangelo dashi in a condiment bowl on the side.
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Hot tip!
If you’re tempted to pour the sauce over the noodles, you can certainly do that! But if you’d like to enjoy this dish as it’s traditionally consumed: dip a bite of noodles into the sauce and slurp them up, then repeat bite by bite for the remaining noodles 🙂
Recipe: Simon Toohey
