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LOCATION: Recipes >> Salad Recipes >> Soba 01

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SOBA SALAD
Yield: 4 servings

1 1/4 cups chilled chicken or seafood broth, see recipe below
12 stalks asparagus
1/4 red onion
1 cucumber
2 tomatoes
4 leaves lettuce
1 1/4 pounds ham, optional
1 1/4 pounds homemade soba noodles or
1 pound dried soba noodles
1 tablespoon each: mayonnaise, French salad dressing

Make the broth and chill it in the refrigerator (see recipe below).

Trim asparagus and boil 3 to 4 minutes in lightly salted water in
a large pot. Remove and cool in a bowl of cold water.

Slice onion thinly. Wash and peel cucumber, quarter lengthwise and
cut into bite-size chunks. Wash lettuce and tear into small pieces.
Slice each tomato into 8 wedges. Dice the ham. Cut asparagus into
2-inch lengths.

Boil, rinse and drain noodles.

Line individual bowls with the lettuce. Add the noodles and garnish
with vegetables. Pour in broth and add a dollop of mayonnaise and
French dressing to each. Mix well before eating.


JAPANESE BROTH
Yield: 4 cups

1 ounce bonito flakes
4 cups water
1 cup each: soy sauce, mirin

Place bonito flakes and water in a pot and heat over a high flame.

When broth starts to boil, skim off white foam and lower heat to
medium low for 2 minutes. Flame should be hot enough to just keep
flakes aloft and moving.

Pour through a cloth-covered strainer, then return to stove. Turn
flame to high and when broth begins to boil at rim, add soy sauce
and mirin. Return to boil, then turn off heat and remove pot from
stove. Cool several hours in refrigerator.

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