Recipe

Basque-style Soba Noodles with Txakoli Dipping Sauce

Basque-inspired Soba Delight: A Fusion of Japanese Noodles and Basque Flavors

4.5 out of 5

Indulge in the flavors of Basque cuisine with this unique twist on the classic Japanese dish, Zaru soba. This recipe combines the delicate texture of soba noodles with the vibrant flavors of Basque ingredients, resulting in a refreshing and satisfying meal.

Noodle Dish› Zaru soba

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Western European cuisine› French cuisine› Basque cuisine

Preparation time

15 minutes

Cooking time

8 minutes

Total time

23 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Vegetarian (if using vegetarian soba noodles), Gluten-free (if using gluten-free soba noodles), Dairy-free, Nut-free

Allergens

Soy (in the soy sauce), Gluten (in the soba noodles, unless using gluten-free)

Not suitable for

Vegan (due to the use of honey), Paleo, Keto, Low-carb, High-protein

Ingredients

In this Basque adaptation of Zaru soba, we incorporate Basque ingredients and flavors to create a unique fusion dish. The traditional Japanese dipping sauce is replaced with a Basque-style sauce made with Txakoli wine, which adds a distinct tanginess and effervescence. Additionally, we enhance the dish with Espelette pepper, a staple in Basque cuisine, to give it a subtle spicy kick. We alse have the original recipe for Zaru soba, so you can check it out.

200g (7 oz) soba noodles 200g (7 oz) soba noodles
1 cup (240ml) Txakoli wine 1 cup (240ml) Txakoli wine
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon rice vinegar 1 tablespoon rice vinegar
1 tablespoon honey 1 tablespoon honey
1 teaspoon grated ginger 1 teaspoon grated ginger
1 teaspoon Espelette pepper 1 teaspoon Espelette pepper
Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish
Thinly sliced vegetables (such as cucumber, radish, or bell pepper), for garnish Thinly sliced vegetables (such as cucumber, radish, or bell pepper), for garnish

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 1g (0g saturated)
Carbohydrates: 64g (8g sugars)
Protein: 12g
Fiber: 4g
Salt: 2g

Preparation

1.
Cook the soba noodles according to the package instructions. Drain and rinse under cold water to cool them down.
2.
In a small bowl, whisk together the Txakoli wine, soy sauce, rice vinegar, honey, grated ginger, and Espelette pepper to make the dipping sauce.
3.
Divide the soba noodles into individual serving bowls or plates.
4.
Garnish the noodles with fresh herbs and thinly sliced vegetables.
5.
Serve the noodles with the Txakoli dipping sauce on the side.
6.
To eat, dip the soba noodles into the sauce and enjoy!

Treat your ingredients with care...

Soba noodles — Be careful not to overcook the soba noodles, as they can become mushy. Rinse them under cold water immediately after cooking to stop the cooking process and maintain their texture.

Tips & Tricks

For a spicier kick, add more Espelette pepper to the dipping sauce.
Customize the garnishes by adding your favorite Basque ingredients, such as pickled peppers or marinated anchovies.
If Txakoli wine is not available, you can substitute it with a dry white wine or a combination of white wine vinegar and sparkling water.

Serving advice

Serve the Basque-style soba noodles chilled, allowing the flavors to meld together. It is best enjoyed on a hot summer day as a refreshing lunch or light dinner.

Presentation advice

Arrange the soba noodles neatly on a plate or in a bamboo serving tray. Garnish with a vibrant assortment of fresh herbs and thinly sliced vegetables for an eye-catching presentation.