Soba is traditionally served chilled with a vinegar-and-soy-based sauce. This recipe uses an oyster and seaweed jelly to create a fantastic textural contrast. You can cook the soba ahead of time, cool, and place on a baking sheet lined with parchment paper. Chill and toss the noodles to separate the strands. A light drizzle of oil will keep them from sticking. If you are going to do this, it is a good idea to slightly undercook the noodles as they will absorb moisture as they sit.
Jelly
1 cup (250 mL) apple cider
¼ cup (60 mL) dried seaweed
1 tsp (5 mL) sesame oil
1 Tbsp (15 mL) cider vinegar
12 beach oysters, chopped
1 Tbsp (30 mL) agar-agar
1 recipe fresh soba noodles (here)
1 small seedless cucumber, julienned
1 Tbsp (15 mL) toasted sesame seeds
Heat a large saucepan over medium and add the cider, seaweed, sesame oil, and cider vinegar. Bring to a boil and add the chopped oysters. Reduce the heat to a simmer and poach for about 2–3 minutes, or until the oysters are firm and cooked through. Add the agar-agar and stir to dissolve and mix in. Transfer to a storage container and cool to room temperature. When cool, transfer to the refrigerator and chill for at least 2 hours.
Heat a saucepan filled with salted water over medium-high. Add the noodles and reduce the heat to a simmer when the pot begins to foam. Stir occasionally to separate the noodles. Cook until the noodles are al dente, about 5–6 minutes. Drain noodles and shake to expel excess moisture. Let the noodles cool down slightly, tossing occasionally to separate the strands. At this point, the noodles can be drizzled with vegetable oil and placed on a tray to cool to room temperature.
To serve, transfer the noodles to a serving bowl, top with the oyster jelly, cucumber, and sesame seeds. Serve immediately. Each diner will toss the noodles to mix before eating.
SERVES 4