Soba Seafood Salad
Boiled soba and seafood are served as a salad with a dressing flavored with tsuyu (noodle soup base). You can use any seafood you like!
- Nutrition facts are for one serving.
- Time to boil water and make the tsuyu (noodle soup base) is not included in the cooking time.
Ingredients(Servings: 2)
- For full instructions on how to make “soba tsuyu” (noodle soup base), please refer to “Zarusoba” recipe.
Directions
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1
Bring plenty of water to a boil in a pot, add the soba noodles, and cook according to the package instructions. Drain in a sieve, pour cold running water over the noodles to cool thoroughly, rubbing the noodles gently under the cold water to remove the sliminess, and drain well.
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2
Tear the lettuce into bite-sized pieces, soak in water, and drain once crisp. Pluck the dill leaves. Mix the ingredients in A well to make the dressing.
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3
Place the lettuce on a plate, then top with the soba, scallops, and shrimp. Sprinkle with dill and serve with the dressing, mixing as you eat.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Zaru Soba (Chilled Buckwheat Noodles)
Boiled soba noodles are dipped in a soy sauce-based broth rich in dashi. This dish offers the simplest and purest way to enjoy the unique aroma of soba.
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