April 18, 2011
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The first time I ate cold soba noodles was while flying on Japan Airlines. The noodles were served in a little black lacquered box with dipping sauce, a step up from the airline standard cup ‘o soup snack. I tucked in and was surprised to find the noodles were cold! These noodles were a revelation; they were so refreshing! I know airplane food is not normally inspiring, nor usually the best example of a nation’s cuisine, but these noodles were shockingly good.
When I got home, I wanted to try making them myself and thought it might be nice to combine the noodles with some tofu and beautiful fresh Maitake mushrooms. Of course, you can replace the tofu with the protein of your choice; fish, chicken, or even roasted pork belly. After I made this dish, almost 7 months ago, I’m not sure why, but I never posted the recipe.