Soba Salad  
Recipe Number: 1051145048
Contributor: Margie
1 lb. dried soba noodles
1-1/4 cups chilled broth
12 stalks asparagus
1/4 red onion
1 Japanese cucumber
2 tomatoes
4 leaves lettuce
1-1/4 lbs. ham (optional)
1 Kamaboko julienned
4 tsps. mayonnaise
4 tsps. French dressing
Sugarless Broth

1 oz. bonito flakes
4 cups water
1 cup soy sauce
1 cup mirin
Cooking Instructions
Make the broth of your choice & chill. Trim the asparagus & boil for 3 to 4 mins. over a high flame in lightly salted water. Remove from heat to a bowl of cold water. Slice the onion. Wash & peel the cucumber, then quarter lengthwise & cut into bite-sized chunks. Wash the lettuce & tear into small pieces. Slice each tomato into 8 wedges. Dice the ham. Julienne kamaboko. Cut the asparagus into 2-inch lengths. Boil, wash, & drain the noodles. Line individual bowls with the lettuce. Add the noodles & garnish with vegetables. Pour in the broth & add a dollop of mayonnaise & French dressing. Mix well before eating.


Place the bonito & water in a pot & heat over a high flame. When the broth starts to boil, a white foam will form on the surface. Skim off the foam & lower the heat to med-low for about 2 mins. The flame should be just hot enough to keep the flakes aloft & moving around. Pour through a cloth-covered strainer, then return to the stove. Turn the flame to high. When the broth begins to boil at the rim of the pot, add the soy sauce & mirin. Return to a boil, turn off the heat, & remove the pot from the stove. For the hot broth, serve as is. For the chilled broth, allow to cool as for standard dipping sauce.