Chilled Soba in Dashi with Tomatoes and Corn by ottolenghi

cooking.nytimes.com

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

5 plum tomatoes (about 1½ pounds)

2 medium ears corn, kernels shaved off, cobs reserved

4 dried shiitake mushrooms

⅓ cup finely chopped fresh cilantro leaves, stems reserved and chopped to yield 2 tablespoons

2 scallions, tips trimmed and reserved for dashi, remaining scallions finely sliced

2 tablespoons olive oil

Fine sea salt

4 ½ teaspoons soy sauce

1 tablespoon rice wine vinegar

½ green chile, halved, deseeded and finely chopped

10 ounces dried soba noodles

1 tablespoon white miso

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer