Ingredients with Measurements:
- 1 lb Okinawa soba noodles
- 1 lb mixed seafood (shrimp, scallops, squid)
- 2 cups dashi broth
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for cooking seafood
- Strainer for noodles
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook soba noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add mixed seafood to the skillet and cook for 3-5 minutes until cooked through.
4. In a separate pot, combine dashi broth, soy sauce, mirin, and sugar. Bring to a boil and then reduce heat to a simmer.
5. Add cooked soba noodles to the broth and simmer for 2-3 minutes until heated through.
6. Divide noodles and broth into bowls and top with cooked seafood.
7. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking seafood, simmer for broth and noodles.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 8g
Carbohydrates: 62g
Protein: 30g
Substitutions for ingredients:
- Chicken or beef can be substituted for seafood.
- Vegetable broth can be substituted for dashi broth.
Variations:
- Add vegetables such as bok choy or mushrooms to the broth.
- Use udon noodles instead of soba noodles.
Tips and tricks:
- Rinse soba noodles with cold water after cooking to prevent them from sticking together.
- Use fresh seafood for best flavor.
- Adjust soy sauce and sugar to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Chopped green onions and cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, edamame, or a cucumber salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute.
- If the seafood is overcooked, reduce cooking time.
Food safety advice:
- Cook seafood to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Okinawa soba is a popular dish in Okinawa, Japan. It is made with wheat flour noodles and is typically served in a broth made from pork bones.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese