Spicy Zaru Soba

Japanese cuisine's use of spice is restrained but purposeful. Shichimi Togarashi (seven-flavour spice mix) originates from a 17th-century Tokyo herbalist. A blend of chilli, orange peel, sesame, ginger and seaweed, which gives a complex, warming effect to the cooling soba noodles. This recipe builds on the play of cold and spicy/warm sensations.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
Total Time 15 mins
🍽️ Servings 2 servings
🔥 Calories 300 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Pot
  • Grater (for ginger)
  • Colander

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1

Prepare the dip: mix the soy sauce, mirin, sugar and water. Grate the ginger into it. Let stand for flavours to mature.

Tip: The freshness of the ginger 'cuts through' the richness of the soy sauce.
2

Cook the noodles in boiling water for 4-5 minutes (check package).

Tip: Don't leave it, as the foam boils over easily!
3

Drain and wash thoroughly in ice-cold water, rubbing the strands.

Tip: The cold shock stops cooking and tightens the noodle structure. (Heat shock effect on starch gel).
4

Serve the noodles on a plate. Place the sauce in a small bowl, and sprinkle the top with sliced spring onions and shichimi togarashi.

Tip: Sprinkle the spice not on the noodles but into the sauce or on top of the sauce, so you can control the heat with every bite.

Recipe FAQ

What is in Shichimi Togarashi?
Usually: chilli, Sichuan pepper, orange peel, black and white sesame, hemp seed, ginger, nori. Every brand has its own secret ratio.
How long does cooked soba keep?
Not at all. Soba noodles must be eaten immediately after cooking, otherwise they lose their texture.

Ingredients

  • 200 g Soba noodles
  • 1 tsp Shichimi togarashi (Japanese 7-spice)
  • 3 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Sugar
  • 100 ml Water (or dashi)
  • 1 cm Fresh ginger
  • 2 stalks Spring onions