Smoked Soba Noodles Recipe
To learn more about this recipe, see our related story, TT Plated: Smoke, in our National edition.
Recipe from the Tasting Table Test Kitchen
Smoked Soba Noodles
Learn how to smoke on your stovetop with this recipe for delicate, flavorful noodles from the Tasting Table Test Kitchen.
Prep Time
0
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- Kosher salt
- One 8-ounce package soba noodles
- 1 tablespoon untoasted sesame oil or grapeseed oil
- 1 cup hickory or oak wood chips
- 2 tablespoons soy sauce
- 2 teaspoons mirin (Japanese rice wine)
- One ½-inch piece fresh ginger, scraped and grated
- 1 tablespoon sesame seeds
- 1 scallion, trimmed and thinly sliced
Directions
- Fill a large bowl with ice and water and set aside. Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package instructions until just tender, about 6 minutes. Drain and transfer the soba noodles to the ice water until chilled, then drain and toss with the oil.
- In a heavy-bottomed pot, add the wood chips and place over high heat. Once they become fragrant, about 2 minutes, cover the pot and let the smoke accumulate for 5 minutes. Uncover the pot and place a steamer basket over the wood chips. Turn the noodles out into the steamer basket, cover and smoke for 5 minutes.
- Meanwhile, in a large bowl, whisk together the soy sauce, mirin and grated ginger.
- In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until golden and fragrant, about 2 minutes. Transfer to a small plate.
- Uncover the pot and use tongs to transfer the noodles to the bowl with the soy-sauce mixture. Toss to coat, then add the sesame seeds and scallions, toss again and serve.