Soy sauce is a general term for any sauce based on soybeans. On modern shelves, it often appears in "quick" industrial production, almost always thickened with wheat or gluten separately. Basic soy sauce in Japan is made from a mixture of cooked soybeans and roasted wheat grains. The paste is added to a saline solution and left to ferment before being pressed to extract the liquid seasoning. Typically, it is fermented with molds such as Aspergillus oryzae or sojae.
- 200 g soba noodles
- 1/4 cup tamari soy sauce
- 3 tbsp. sesame oil
- 2 tbsp. rice vinegar
- 1 tsp. honey
- 1 tbsp. miso paste
- 1 tsp. grated garlic (2-4 cloves)
- 4 scallions (green onions)
- sriracha or a pinch of dried chili (optional)
- toasted sesame seeds
- optional additions: fried egg or soft-boiled egg, marinated tofu or herbed tofu, or sautéed shrimp
Prepare the soba noodles according to the package instructions. Important: once the noodles are cooked, rinse them under cool running water, stirring to remove the starch. Shake off excess water.
Whisk the sauce: In a medium-sized bowl, whisk together the tamari, sesame oil, rice vinegar, honey, miso, and grated garlic. Slice the scallions thinly on the diagonal, using both the white and dark green parts.
Return the noodles to the pot or skillet, add the sauce and scallions, and heat for 30 seconds to let the noodles absorb the sauce. Add tofu or shrimp if using. If not, serve with a quick scramble and kimchi. Sprinkle with sesame seeds on the plate and serve.
Prepare the soba noodles according to the package instructions. Important: once the noodles are cooked, rinse them under cool running water, stirring to remove the starch. Shake off excess water.
Whisk the sauce: In a medium-sized bowl, whisk together the tamari, sesame oil, rice vinegar, honey, miso, and grated garlic. Slice the scallions thinly on the diagonal, using both the white and dark green parts.
Return the noodles to the pot or skillet, add the sauce and scallions, and heat for 30 seconds to let the noodles absorb the sauce. Add tofu or shrimp if using. If not, serve with a quick scramble and kimchi. Sprinkle with sesame seeds on the plate and serve.
