Summer Noodles Recipe

Summer Noodles

from Victoria Wise's The Vegetarian Table : Japan

Ingredients:

2 tablespoons wasabi powder
1 tablespoon soy sauce
2 cups Vegetable Dashi (recipe follows)
1 tablespoon grated fresh ginger
1/4 cup minced scallions
8 to 12 ounces soba or somen noodles, cooked and chilled

Serves 4

Dashi:

2 medium shiitake mushrooms, dried or fresh
4 ounces daikon, scrubbed and cut into 1/2-inch-thick rounds
2 large or 4 small scallions, cut into 2-inch lengths
1/4 cup coarsely chopped celery leaves
4 snow peas (optional)
1/2 teaspoon sea salt

Makes 5 cups

This and many other wonderful
recipes may be found in
Victoria Wise's
The Vegetarian Table : Japan
from Chronicle Books

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 sauce are served seperately 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 rigueur. A more expansive presentation might include a plate of thinly sliced shiitakes simmered in 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.

Vegetable Dashi

Vegetable dashi, a beautiful amber broth, full-flavored without being overwhelming, suits any vegetarian soup, oriental or occidental. The optional snow peas add a light green color and fragrance to the broth, especially good for spring and summer cooking. After straining, the shiitakes and daikon should be reserved for another dish, such as a noodle or vegetable side dish.

If using dried shiitakes, place them in a small bowl and add cup warm water. Set aside to soften for 15 minutes. If using fresh shiitakes, rinse briefly.
Place all the ingredients, including the soaking liquid if using dried shiitakes, in a medium saucepan. Add 6 cups of water, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook, partially covered, for 30 minutes, or until the daikon is soft. Strain, reserving the shiitakes and daikon for another dish and discarding the remaining vegetables. Use right away. Vegetable Dashi may be cooled and refrigerated for up to 3 days or frozen for longer.