Growing up in Bangkok, Thailand, the city of good street food and food from around the world, I always enjoy eating and trying out different international cuisines. I could say eating is a big part of Bangkokian life style and how people socialize. Japanese food is among the most popular cuisine in Bangkok. In 2012, there are as many as 1,676 (According to Organization to Promote Japanese Restaurant aboard JRO) in Thailand that not only selling Sushi but boarder range of food type such as ramen, yakitori, soba, tonkatsu, shabu shabu etc just to name a few.
In America, sushi is the most popular dish when it come to japanese food but I sometimes want more than just sushi! My husband loves sushi and we often choose to go to japanese restaurant when we go out. Eating out can get pricey especially at japanese restaurant and when you are a cook, you know it could be a lot cheaper to make it at home. Though sushi is one of american favorite of japanese food, but today I want to share different dish: Cold Soba Noodle.
In traditional version, soba noodles are served ice cold. You then dip the cold noodles in a rich soba sauce made of dashi (dried fish) stock. It is one of my favorite. In my version, which is vegan, I am making it with out dashi. The ingredients are easy to find in grocery store and the taste is still equally yummy. (In my opinion) So, Here it is! Japanese inspired food at home for the fraction of the cost 🙂 Hope you like it as much as I do.
Cold Soba Noodle with sesame ginger sauce
Prep Time: 5 mins
Cooking Time: 12 mins
180 g of Soba Noodle ( I used the brand that packs with individual size bunch: 91g each)
4 heads of Baby Bok Choy, washed and trimmed the end.
1 package (14 oz) of silky soft tofu/firm tofu, cut into small cubes
3 tbsp rice wine vinegar
3 tbsp low sodium tamari/soy sauce
1 tbsp sesame seed oil
1 tbsp sugar/agave
1 tsp grated fresh ginger
green onion (for garnishing)
sesame seed (optional)
A Dash of Love
- In a mixing bowl, whisk together rice vinegar, tamari, sesame oil, sugar and ginger. Set aside
- Prepare a pot of salted, boiling water and an ice bath (a bowl full of ice and water) for blanching Baby Bok Choy and cooling soba noodle.
- Place Baby Bok Choy into the boiling water for a few minute. Keep the water at a consistent boil. Baby Bok Choy will turn vibrant green, it should take about 2-3 mins. Quickly remove them from the boiling water and plunge them into the prepared ice bath. Let them cool completely then drain well.
- Cook tofu in the same pot for few minutes, set aside.
- Cook Soba Noodle in another large pot of boiling salted water, about 6-7 mins.
- Drain and rinse with ice cold water 2-3 times.
- Place cold soba in the mixing bowl with sesame ginger sauce, then toss a few time for sauce to throughly cover noodles. (Noodles don’t necessary to be completely dry as water from noodle and sauce will mix and create a yummy broth)
- Assemble noodles in the bowl with blanched Bok Choy and Tofu. Garnish with some green onion and toasted sesame seed. Enjoy!