Summer Soba

An easy Asian noodle dish for a summer meal


2 T wasabi powder (or commercially prepared paste)
1 T salt-reduced soy sauce
2 C vegetable dashi (see separate recipe)
1 T grated fresh ginger
1/4 C scallions/green onions, finely cut
3/4 C shredded daikon
8 to 12 ounces soba noodles (can also use somen or udon noodles)
chopped vegetables (see Hint)

Cook noodles according to package directions, or place them in boiling water, remove from heat and let sit for five minutes. Rinse and chill.
If using wasabi powder, blend with 1-1/2 T water in a small bowl and set aside for 5 minutes. Mix soy sauce into the dashi and place in a larger bowl.

On the table, place four empty bowls, cooked noodles and the wasabi paste, ginger, daikon and scallions in small bowls or dishes. Each person puts some noodles in the empty bowl and adds the condiments to taste.

4 servings, each 251 calories:   3% from fat (0.9 g),  81% from carbohydrates (56.0 g),  16% from protein (10.7 g).  Sodium 566 mg,  Fiber 2.1 g.


Healing Heart Hint:

Traditionally, this dish may be served with lightly pickled vegetables on the side, but there's no reason that lightly cooked or raw chopped green vegetables can't be added to the noodles at the table.

In some Oriental markets, a soba sauce may be found that already combines dashi and soy sauce, but it will be very high in sodium and slightly sweeter than the recipe we provide. If a sweeter flavor is desired, add 1 T miren (sweetened rice wine).

Wasabi is made from a Japanese radish, with a bite similar to a very strong horseradish or Chinese mustard. Mix a small amount with water ato make a thick green paste. Let it mature for five minutes to develop its full flavor and aroma.


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