Soba – the popular buckwheat noodle made in-house at several NYC Japanese restaurants. Given that I love eating freshly made soba at restaurants, would I like eating boiled dried soba at home with my own sauce?
I attempted to answer that question by making my first bowl of soba with an improvised sauce based on a Rachel Ray recipe – not an auspicious start, to be sure. But, I plugged along and ended up with a decent – though not great or amazing – at-home soba dish.
The recipe consisted of the following whisked ingredients, which were not much measured as guess-timated:
- 1.5 tsp honey
- Soy sauce
- Red wine vinegar
- Rice cooking wine
- Sesame oil
- Jalapeno, diced
- 1/2 inch piece of ginger, minced
- 2 cloves garlic, minced
- 1/2 bunch scallions, chopped
- 1 cup frozen edamame, microwaved
- Sesame seeds, as garnish
What resulted was a fairly bland sauce, on top of otherwise bland soba, but it wasn't a bad combination – just underwhelming. I did like the texture of the boiled dried soba, and per some other online recipes, I think that tahini would be a great base for soba sauces. So I'll be giving another soba attempt a go at some point – more to come in the coming months!
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