How to cool down this semester with Soba Noodles – The Cavalier Daily

As we make our way back to Charlottesville for the start of the new semester, we all brace ourselves for the scorching summer heat that seems to permeate the campus at the beginning of each school year. While some may dread this hot summer weather, I may have just the recipe to keep us all from melting this upcoming semester.

One meal I’ll keep coming back to this summer is soba noodles, which are traditionally made ice cold—perfect for a refreshing meal. Soba noodles get their distinctive grey-brown color from buckwheat flour, which was first domesticated in China and brought to Japan until the 1970s Jomon timethat was about 10,000 to 300 BC. B.C. Noodles made from buckwheat are said to be a healthier alternative compared to other types of pasta because they have fewer calories and are rich in nutrients such as vitamin B, fiber and various minerals.

The soba noodle dish became popular in the United States Edo period – 1603 to 1867 – and was served in traveling soba noodle soup vendors and portable stands in Japan that were known to stay open after other grocery stores closed and sated late-night cravings. It became so coveted that it was even supplied to merchants and samurai houses upon request. Luckily, although it was and still is a very popular dish, it’s also a very easy dish!

Preparation time: 5 minutes

Cooking time: 10 mins

Income: 1 serving

Ingredients:

• 1 bundle soba noodles (3.2 ounces)
• 1 egg
• A pinch of sesame
• 1 chopped spring onion
• 1 cucumber
• 1 1/2 cups (355 ml) dashi
• 1/2 cup (118 ml) light soy sauce
• 1/2 cup (118 ml) mirin
• 1/4 teaspoon sugar

Instructions:

• Bring two pots of water to a boil.
• Boil a pot of water filled enough to completely submerge an egg.
• For the noodles, bring 3 cups of water to a boil in another saucepan.
• Once the water in a saucepan has reached boiling point, add your bundle of noodles.
• When the water in the other pot is boiling, carefully pour in your egg.
• Cook the noodles for about seven to eight minutes, depending on how hard or soft you want your noodles. I cook closer to seven minutes because I like the texture of my pasta to be al dente. You can taste a noodle occasionally to check firmness.
• Allow your egg to cook between four and eight minutes, depending on how runny you want your yolk to be.
• While you are cooking your egg and pasta, prepare a small bowl and a medium bowl of ice water each for your egg and pasta.
• Immediately after cooking, place your pasta in the bowl of ice water and let sit until no longer hot and now freezing to the touch.
• Immediately after boiling, place your egg in the other bowl of ice water to stop the egg from boiling.
• Chop half a cucumber – or however much you want to add to your dish – into thin strips.
• Cut your spring onion into pieces about 2 cm thick.
• Pat your pasta dry with a paper towel.
• Next, place your pasta on a plate, cut your egg in half, and place the egg on top of the pasta.
• Place your chopped cucumber on the pasta plate.
• Scatter your onion and sesame seeds on top to taste.
• In a smaller sauce bowl, mix together your soy sauce, mirin, sugar, and dashi to make the perfect dipping sauce.
• Grab some noodles, dip them in your savory sauce and slurp up the deliciously refreshing soba noodles.

After your noodles are perfectly topped with your finely sliced ​​cucumber, golden eggs, and toasted sesame seeds, it’s time to enjoy your hearty yet refreshing soba noodles! This simple yet delicious meal is sure to be a staple on your recipe list as we transition from summer to fall.