Japanese Sesame Soy Milk Cold Soba (Kongguksu × Soba)
Kongguksu's nutty soy broth turned Japanese with tsuyu and sesame paste, poured over chilled buckwheat soba and finished with shichimi.
Method
Whisk the sesame paste and tsuyu in a bowl until smooth and lump-free, then gradually whisk in the soy milk and add the vinegar. Pour slowly or the sesame will clump. Chill in the fridge for (in a hurry, use the freezer and stir halfway).
Add in this stepSesame paste (Japanese neri goma or tahini) 2 tbspTsuyu (3× concentrate) 3½ tbspUnsweetened soy milk 440 mlRice vinegar 1 tsp
Cut the cucumber into fine matchsticks. Slice the spring onions paper-thin and soak in cold water for 2 minutes to soften their bite, then drain.
Bring 2 L of water to a rolling boil on high heat, scatter in the soba and cook for , stirring so the noodles don't stick. If the foam threatens to boil over, add a splash of cold water.
Add in this stepDried buckwheat soba noodles 180 g
high heatDrain the soba and rub it under cold running water to wash off all the starch, then plunge it into iced water made with half the ice until firm, and shake off the water. This keeps the noodles springy rather than sticky.
Add in this stepIce cubes 4
Put the soba in bowls and pour over the cold sauce. Float the remaining ice, top with cucumber, spring onions and sesame seeds, add a few drops of sesame oil and sprinkle with shichimi to taste.
Add in this stepCucumber 60 gSpring onions 20 gToasted sesame seeds 1 tspToasted sesame oil 1 tspShichimi togarashi (Japanese seven-spice) to tasteIce cubes 4
Cook's tip
Tsuyu strength varies, so taste the sauce first: add soy milk if it's too salty, more tsuyu if bland. With sweetened soy milk, use a little less tsuyu. It's also good with thin wheat noodles or udon instead of soba.
Cooking it at camp
Mix the sauce at home and carry it in a bottle in the cooler; at camp you only cook the soba. Bring plenty of bottled water and ice for rinsing. Keep the sauce cold and eat it the same day.