pasta - Summer Noodles

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the dashi will folllow-

 

 

* Exported from MasterCook *

 

Summer Noodles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons wasabi

1 tablespoon soy sauce

2 cups Vegetable Dashi

1 tablespoon grated fresh ginger

1/4 cup minced scallion

8 ounces soba or somen noodles -- cooked and chilled

 

From June to August, everywhere in Japan soba or somen noodles are eaten cold.

So pervasive is the custom, the dish is simply called Summer Noodles. At the

Japanese table, the noodles, condiments, and flavoring sauces are served

separately so that each person may dollop and mix according to personal

preference. The basic set of three condiments -- ginger, scallion, and wasabi --

are pretty much de rigeuer. A more expansive presentation might include a plate

of thinly sliced shiitakes simmered in a seasoned dashi, finely shredded

Japanese egg omelet, finely shredded roasted nori, and grated daikon or carrot.

 

Whisk together the wasabi powder and 1-1/2 tablespoons water in a small bowl.

Set aside for 5 minutes.

 

Stir the soy sauce into the dashi and set on the table. Set out separate dishes

containing the wasabi paste, ginger, and scallions. Divide the noodles among

four bowls and serve, surrounded by the condiments already on the table.

 

Source:

" http://vegetarian.about.com/library/entrees/blsummernoodles.htm?once=

rue & "

 

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Per Serving (excluding unknown items): 7 Calories; trace Fat (1.5% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

258mg Sodium. Exchanges: 0 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0