Ingredients with Measurements:
- 8 oz. dried chuka soba noodles
- 1/2 cup julienned cucumber
- 1/2 cup julienned carrot
- 1/2 cup julienned ham
- 1/2 cup julienned tofu
- 1/4 cup sliced scallions
- 2 tbsp. pickled ginger
- 2 tbsp. toasted sesame seeds
For the Dressing:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp. sugar
- 1 tbsp. sesame oil
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes
Special Equipment Needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Cook the chuka soba noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2. In a mixing bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined.
3. Add the julienned cucumber, carrot, ham, tofu, and scallions to the mixing bowl with the dressing. Toss to coat.
4. Divide the cooked chuka soba noodles among four serving bowls.
5. Top each bowl with the dressed vegetables and tofu.
6. Garnish each bowl with pickled ginger and toasted sesame seeds.
- Time:
Preparation Time: 20 minutes
- Cooking Time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 330
- Fat: 9g
- Carbohydrates: 48g
- Protein: 15g
- Fiber: 4g
- Sugar: 10g
- Sodium: 1250mg
Substitutions for ingredients:
- Chuka soba noodles can be substituted with any other type of soba noodles.
- Ham can be substituted with chicken or shrimp.
- Tofu can be substituted with cooked egg.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and texture.
- Use a different type of protein, such as grilled chicken or shrimp.
- Add a splash of lime juice to the dressing for a tangy twist.
Tips and Tricks:
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a julienne peeler or mandolin to easily create thin, even strips of vegetables.
- Toast the sesame seeds in a dry pan over medium heat until golden brown for extra flavor.
Storage Instructions:
- Store any leftover Hiyashi Chūka with Tofu in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- This dish is best served cold, so no reheating is necessary.
Presentation Ideas:
- Serve the Hiyashi Chūka with Tofu in individual bowls, garnished with pickled ginger and toasted sesame seeds.
Garnishes:
- Pickled ginger
- Toasted sesame seeds
Pairings:
- This dish pairs well with a light, refreshing beverage such as green tea or a crisp white wine.
Suggested Side Dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting Advice:
- If the dressing is too salty, add a splash of rice vinegar or a pinch of sugar to balance the flavors.
Food Safety Advice:
- Make sure to rinse the cooked noodles with cold water to prevent the growth of bacteria.
Food History:
- Hiyashi Chūka is a popular Japanese dish that originated in the 1930s. It is typically served during the summer months as a refreshing, cold meal.
Flavor Profiles:
- This dish has a savory, umami flavor from the soy sauce and sesame oil, balanced by the sweetness of the sugar and acidity of the rice vinegar.
Serving Suggestions:
- Serve the Hiyashi Chūka with Tofu as a light lunch or dinner on a hot summer day.
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Region: Japanese