Soba noodle is made of a mixture of buck wheat and wheat flour, it is enjoyed in many ways, you can eat it cold with dipping sauce, warm in a soup, or pan fried with vegetables. A very versatile dish.
Ingredients 2 cups Buck Wheat Flour
1 cup Wheat flour
1 cup cold water
xtra wheat flour for dusting.
Directions
In stand mixer, Combine both flours, mix well with the paddle attachment. If you do not have a stand mixer use a large bowl. Slowly add cold water into flour, mix on low speed until mixture clumps up in large pieces. Remove clumps of dough, place on floured surface. Knead dough until smooth. Flatten dough into a medium size circle and cut into four equal pieces. Each piece can make enough noodle for two people. If you are not using all of the dough, wrap tight in plastic wrap and place in fridge, up to a week. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Place freshly made noodles into boiling water, cook for 4 mins. Then rinse in strainer to remove the extra starch.
For Cold Soba noodle; Place noodle in chilled water to cool then strain. Place noodles on serving plate in a ball, top with green onion. Eat with dipping sauce, In a saucepan, mix flavored stock, soy sauce and mirin (sweet saké) at a ratio of 3:1:1. Mix in sugar as desired, bring to a boil, then cool.
For Soba soup; Heat up your favorite broth ( miso, chicken, or beef) Place noodles in bowl and top with shredded seaweed, roasted sesame seeds, green onion and a combination of your favorite vegetables and/or meat. Pour warmed broth into bowl over noodle and toppings and enjoy.
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