Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do I cook Japanese soba noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I cook Japanese soba noodles?),it will help you,my kids.
A recipe I have starts with cooking soba noodles according to package directions, which are in Japanese. I don't know nearly enough Japanese to translate it.
Thank you.
Answer:
Soba is virtually always eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down.
Common Soba Dishes
Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added onto both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes many also be prepared with udon.
Dried soba noodles, three bundles in a package
Dried soba noodles, three bundles in a package
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions, and grated ginger are often mixed into the tsuyu.
* Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
* Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
* Bukkake soba ぶっかけそば – Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
o tororo – puree of yamaimo (a Japanese yam with a slimy texture)
o oroshi – grated daikon radish
o natto – sticky fermented soybeans
o okra – fresh sliced okra
* Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Hot
Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi toragashi (mixed chilli powder).
* Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
* Kitsune soba (in Kanto) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
* Tanuki soba (in Kanto) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
* Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
* Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
* Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
* Wakame soba – Topped with wakame seaweed
Soba served on special occasions
Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition which survives to this day. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move, although this practice is now rare.
Varieties of Soba noodles
Izumo soba, named after Izumo, Shimane Prefecture
Izumo soba, named after Izumo, Shimane Prefecture
The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (two-eight) soba, consists of two parts of wheat and eight of buckwheat.
* Sarashina soba – thin, light-colored soba, made with refined buckwheat
* Inaka soba – "country soba", thick soba made with whole buckwheat
By location
* Shinshu soba – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
* Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
* Izumo soba – named after Izumo in Shimane
* Izushi soba – named after Izushi in Hyogo
By ingredients
* Tororo soba or Jinenjo soba – flavored with wild yam flour
* Cha soba – flavored with green tea powder
* Mugi soba – flavored with mugwort
* Hegi soba – flavored with seaweed
* Ni-hachi soba – soba containing 20% wheat and 80% buckwheat
* Towari soba or Juwari soba – 100% buckwheat soba
INGREDIENTS:
4 eggs
4 servings soba noodles
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt
1/4 negi onion
PREPARATION:
Slice negi onion thinly. Heat dashi, soy sauce, mirin, and salt in a pan to make soup. Boil soba noodles in another pan, according to the cooking instructions indicated in noodle packages.
Serve soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the noodles in each bowl. Sprinkle negi onion slices on top of noodles.
I think you have to put them in boiling water for a very short time.They cook rather quickly so a couple of minutes should do.Just keep an eye on them and taste them a few times to make sure they are done and not overcooked.Good luck!
Boil them until al dente, and then shock in ice water briefly afterward. This will keep them from overcooking and getting gummy.
Just boil then drain and put ice and mix it around with the noodles to keep them cool.
Do NOT boil them. Soak them briefly in very hot tap water (they will get soft almost immediately) remove and serve however you please.
And Enjoy!
http://japanesefood.about.com/library/re...
Japanese Soba Noodle Salad
Prep: 10 min, Cook: 5 min, plus chilling time.
11 ounces soba noodles
2 scallions, minced
1 Tbs. plus 1 tsp. fresh parsley, chopped
2 tsp. mirin wine
2 Tbs. lemon juice
3/4 tsp. fresh ginger, grated
3/4 tsp. garlic, pressed
1 Tbs. plus 1 tsp. yellow or white miso paste
1-1/4 tsp. sesame seeds
Cook soba noodles in a large pan of boiling water about 5 minutes. Drain and rinse with cold water. Combine noodles, scallions and parsley in a bowl. Combine next 4 ingredients in a separate bowl. Then mix in miso, working out the lumps with the back of a spoon. Thin if necessary with a little water, drop by drop. Combine with noodle mixture and chill. Garnish with sesame seeds
2-3 minutes tops in boiling water, stirring gently so they separate but don't fall. rinse with cool water until they're how you want them (hot or cold, but rinse them anyway to shock them so they don't overcook).
You don't need to cook dear!Just go to a Japanese restaurant!
boil the noodles in water, then your ready! {i live in japan!}
Whit consome and tofu.
with great care
Ingredients for one serving: One bundle of soba noodles, 3 cups of water, a bunch of spinach, a couple of chopped green onions and soba noodle soup base.
You may have seen a package of buckwheat noodles that looks like this at your local grocery store as soba is growing in popularity, particularly as a health food. A package typically contains 3 or more bundles, and one bundle is approximately one serving.
Boil plenty of water in a large sauce pan and add the soba just as you would with pasta. We usually don't measure the amount of water, but about 6 cups should do for one bundle of soba. If you cook two bundles, increase the water just a bit. Boil the noodles for about 6 minutes, stirring occasionally. If it looks like your noodles are about to boil over, a good trick is to splash a bit of cold water into the pot.
While the noodles are cooking, prepare the soup. This particular kind is made by the Japanese company "Kikkoman" and it says "Memmi, Noodle Soup Base" on the bottle. Boil 3 cups of water and add 1/3 cup of soup base.
Cut the spinach into three bunches, and in a separate pot, boil it for 3 to 4 minutes.
When the noodles are ready, pour them into a strainer.
Now this is a very important detail. Rinse the noodles really well with COLD water. Then, drain the water thoroughly.
Put the noodles into a large bowl and pour on the hot soup. (Before you do, you might want to run hot water over them very quickly so that they won't make the soup too cold.
Add the spinach and chopped green onions to the bowl, and it is ready to serve. You know what is good with this?: Shichimi pepper! Another tasty idea is to put a couple pieces of tempura in your soup--you can sometimes find pretty good frozen tempura at your grocery store.
ENJOY :)
Ok this is simple. My chef fixes it for me all the time. You take boiling water, put the noodles in, put some butter in, and then you put in a little bit of pepper and salt. Wait till it's cool enough to eat and then wah-la! You have soba noodles! Your Welcome. Love, Vanessa Hudgens.<3
just boil em' then asdd the soba sauce! make yakisoba! its sooo good! @(^_^)@
Cook them like you would cook top ramon noodles. Cook them, then put in the packet of stuff that comes with them. Then add some meet of some sort.
Or you can make Yakisoba...that is really good! I live on Okinawa Japan and I made it for my husband one night and it was sooooo good...
NGREDIENTS
* 1/2 teaspoon sesame oil
* 1 tablespoon canola oil
* 2 tablespoons chile paste
* 2 cloves garlic, chopped
* 4 boneless chicken breast halves - cut into 1 inch cubes
* 1/2 cup soy sauce
* 1 onion, sliced lengthwise into eighths
* 1/2 medium head cabbage, coarsely chopped
* 2 carrots, coarsely chopped
* 8 ounces soba noodles, cooked and drained
DIRECTIONS
1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
eat it raw like all japs do.
Bam!
You are required soy sauce, teriyaki sauce, and tenderloin strips in advance along with hot water, sesame oil, corn oil and peanut oil, rimsing and simmering for noodles and meat to combine together, adding some milk will enhance the flavor. With some extra time vegetables are a fine combination, using only eastern mixes gets the recipe complete. Final step in frying this soba noodles is add sake, hot and rip. Some japanese beer will help those noodles into later action.
watch Rachel Ray. She had a thing for it.
http://japanesefood.about.com/od/yakisob...
You put them in hot water, and let them boil for about 15 minutes. I live in japan and I cook them all the time.
you want them to be very soft. usually if you pull one out, you can see if they are done. the outsite of the noodle will look slippery and sorta slimey, but the inner part of the noodle will look more dense. Cook them until they are fat and all the same color. they are pretty hard to over cook. so if you leave them in a little too long it doesn't affect them.
i believe you make it the same as any other noodle. just boil water, put the noodles in there, wait for it to boil again, and then serve!
Sorry Katy .....too many online cooks have prepared e noodles
I mean buckwheat noodles=soba
You need only to heat the water and soak these noodles. Bring the pot to a boil, remove it from the heat and put the noodles in.
Boil some water on the stove - just like normal noodles. Then once it is boiling, take the pot off the stove and place the noodles in it. You don't have boil the noodles because they aren't made of flour like Western noodles. If you boil them, they will be soggy and lose flavor. Then, once they look al dente (which should only be about 5 minutes or less, place them in a bowl with ice cubes and water. Soba noodles are always eaten cold - never warm. After that, you can add them to the recipe that you have already. Good Luck! Enjoy!
put the noodles in a pot and put watter in the pot. before you put the noodles in, then wait until the noodles are soggy and moist.
the get a smaller pot and fill it with the soup base.
let it cook, then dish up and injoy!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do I cook Japanese soba noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do I cook Japanese soba noodles?),it will help you,my kids.
A recipe I have starts with cooking soba noodles according to package directions, which are in Japanese. I don't know nearly enough Japanese to translate it.
Thank you.
Answer:
Soba is virtually always eaten with chopsticks, and in Japan, it is traditionally considered polite to slurp the noodles noisily. This is especially common with hot noodles, as drawing up the noodles quickly into the mouth acts to cool them down.
Common Soba Dishes
Like many Japanese noodles, soba noodles are often served drained and chilled in the summer, and hot in the winter with a soy-based dashi broth. Extra toppings can be added onto both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes many also be prepared with udon.
Dried soba noodles, three bundles in a package
Dried soba noodles, three bundles in a package
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions, and grated ginger are often mixed into the tsuyu.
* Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
* Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
* Bukkake soba ぶっかけそば – Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
o tororo – puree of yamaimo (a Japanese yam with a slimy texture)
o oroshi – grated daikon radish
o natto – sticky fermented soybeans
o okra – fresh sliced okra
* Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Hot
Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi toragashi (mixed chilli powder).
* Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
* Kitsune soba (in Kanto) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
* Tanuki soba (in Kanto) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
* Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
* Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
* Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
* Wakame soba – Topped with wakame seaweed
Soba served on special occasions
Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition which survives to this day. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move, although this practice is now rare.
Varieties of Soba noodles
Izumo soba, named after Izumo, Shimane Prefecture
Izumo soba, named after Izumo, Shimane Prefecture
The most famous Japanese soba noodles come from Nagano. Soba from Nagano is called Shinano Soba or Shinshu soba. Ni-hachi (two-eight) soba, consists of two parts of wheat and eight of buckwheat.
* Sarashina soba – thin, light-colored soba, made with refined buckwheat
* Inaka soba – "country soba", thick soba made with whole buckwheat
By location
* Shinshu soba – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
* Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
* Izumo soba – named after Izumo in Shimane
* Izushi soba – named after Izushi in Hyogo
By ingredients
* Tororo soba or Jinenjo soba – flavored with wild yam flour
* Cha soba – flavored with green tea powder
* Mugi soba – flavored with mugwort
* Hegi soba – flavored with seaweed
* Ni-hachi soba – soba containing 20% wheat and 80% buckwheat
* Towari soba or Juwari soba – 100% buckwheat soba
INGREDIENTS:
4 eggs
4 servings soba noodles
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt
1/4 negi onion
PREPARATION:
Slice negi onion thinly. Heat dashi, soy sauce, mirin, and salt in a pan to make soup. Boil soba noodles in another pan, according to the cooking instructions indicated in noodle packages.
Serve soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the noodles in each bowl. Sprinkle negi onion slices on top of noodles.
I think you have to put them in boiling water for a very short time.They cook rather quickly so a couple of minutes should do.Just keep an eye on them and taste them a few times to make sure they are done and not overcooked.Good luck!
Boil them until al dente, and then shock in ice water briefly afterward. This will keep them from overcooking and getting gummy.
Just boil then drain and put ice and mix it around with the noodles to keep them cool.
Do NOT boil them. Soak them briefly in very hot tap water (they will get soft almost immediately) remove and serve however you please.
And Enjoy!
http://japanesefood.about.com/library/re...
Japanese Soba Noodle Salad
Prep: 10 min, Cook: 5 min, plus chilling time.
11 ounces soba noodles
2 scallions, minced
1 Tbs. plus 1 tsp. fresh parsley, chopped
2 tsp. mirin wine
2 Tbs. lemon juice
3/4 tsp. fresh ginger, grated
3/4 tsp. garlic, pressed
1 Tbs. plus 1 tsp. yellow or white miso paste
1-1/4 tsp. sesame seeds
Cook soba noodles in a large pan of boiling water about 5 minutes. Drain and rinse with cold water. Combine noodles, scallions and parsley in a bowl. Combine next 4 ingredients in a separate bowl. Then mix in miso, working out the lumps with the back of a spoon. Thin if necessary with a little water, drop by drop. Combine with noodle mixture and chill. Garnish with sesame seeds
2-3 minutes tops in boiling water, stirring gently so they separate but don't fall. rinse with cool water until they're how you want them (hot or cold, but rinse them anyway to shock them so they don't overcook).
You don't need to cook dear!Just go to a Japanese restaurant!
boil the noodles in water, then your ready! {i live in japan!}
Whit consome and tofu.
with great care
Ingredients for one serving: One bundle of soba noodles, 3 cups of water, a bunch of spinach, a couple of chopped green onions and soba noodle soup base.
You may have seen a package of buckwheat noodles that looks like this at your local grocery store as soba is growing in popularity, particularly as a health food. A package typically contains 3 or more bundles, and one bundle is approximately one serving.
Boil plenty of water in a large sauce pan and add the soba just as you would with pasta. We usually don't measure the amount of water, but about 6 cups should do for one bundle of soba. If you cook two bundles, increase the water just a bit. Boil the noodles for about 6 minutes, stirring occasionally. If it looks like your noodles are about to boil over, a good trick is to splash a bit of cold water into the pot.
While the noodles are cooking, prepare the soup. This particular kind is made by the Japanese company "Kikkoman" and it says "Memmi, Noodle Soup Base" on the bottle. Boil 3 cups of water and add 1/3 cup of soup base.
Cut the spinach into three bunches, and in a separate pot, boil it for 3 to 4 minutes.
When the noodles are ready, pour them into a strainer.
Now this is a very important detail. Rinse the noodles really well with COLD water. Then, drain the water thoroughly.
Put the noodles into a large bowl and pour on the hot soup. (Before you do, you might want to run hot water over them very quickly so that they won't make the soup too cold.
Add the spinach and chopped green onions to the bowl, and it is ready to serve. You know what is good with this?: Shichimi pepper! Another tasty idea is to put a couple pieces of tempura in your soup--you can sometimes find pretty good frozen tempura at your grocery store.
ENJOY :)
Ok this is simple. My chef fixes it for me all the time. You take boiling water, put the noodles in, put some butter in, and then you put in a little bit of pepper and salt. Wait till it's cool enough to eat and then wah-la! You have soba noodles! Your Welcome. Love, Vanessa Hudgens.<3
just boil em' then asdd the soba sauce! make yakisoba! its sooo good! @(^_^)@
Cook them like you would cook top ramon noodles. Cook them, then put in the packet of stuff that comes with them. Then add some meet of some sort.
Or you can make Yakisoba...that is really good! I live on Okinawa Japan and I made it for my husband one night and it was sooooo good...
NGREDIENTS
* 1/2 teaspoon sesame oil
* 1 tablespoon canola oil
* 2 tablespoons chile paste
* 2 cloves garlic, chopped
* 4 boneless chicken breast halves - cut into 1 inch cubes
* 1/2 cup soy sauce
* 1 onion, sliced lengthwise into eighths
* 1/2 medium head cabbage, coarsely chopped
* 2 carrots, coarsely chopped
* 8 ounces soba noodles, cooked and drained
DIRECTIONS
1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
eat it raw like all japs do.
Bam!
You are required soy sauce, teriyaki sauce, and tenderloin strips in advance along with hot water, sesame oil, corn oil and peanut oil, rimsing and simmering for noodles and meat to combine together, adding some milk will enhance the flavor. With some extra time vegetables are a fine combination, using only eastern mixes gets the recipe complete. Final step in frying this soba noodles is add sake, hot and rip. Some japanese beer will help those noodles into later action.
watch Rachel Ray. She had a thing for it.
http://japanesefood.about.com/od/yakisob...
You put them in hot water, and let them boil for about 15 minutes. I live in japan and I cook them all the time.
you want them to be very soft. usually if you pull one out, you can see if they are done. the outsite of the noodle will look slippery and sorta slimey, but the inner part of the noodle will look more dense. Cook them until they are fat and all the same color. they are pretty hard to over cook. so if you leave them in a little too long it doesn't affect them.
i believe you make it the same as any other noodle. just boil water, put the noodles in there, wait for it to boil again, and then serve!
Sorry Katy .....too many online cooks have prepared e noodles
I mean buckwheat noodles=soba
You need only to heat the water and soak these noodles. Bring the pot to a boil, remove it from the heat and put the noodles in.
Boil some water on the stove - just like normal noodles. Then once it is boiling, take the pot off the stove and place the noodles in it. You don't have boil the noodles because they aren't made of flour like Western noodles. If you boil them, they will be soggy and lose flavor. Then, once they look al dente (which should only be about 5 minutes or less, place them in a bowl with ice cubes and water. Soba noodles are always eaten cold - never warm. After that, you can add them to the recipe that you have already. Good Luck! Enjoy!
put the noodles in a pot and put watter in the pot. before you put the noodles in, then wait until the noodles are soggy and moist.
the get a smaller pot and fill it with the soup base.
let it cook, then dish up and injoy!
correctness,It's Non-profit and only for informational purposes.
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