Slurp On This: Cold Soba with Bulalo Beef BrothOctober 3, 2016
Looking at the dregs of bulalo never fails to make me wonder what else could the bare broth lend itself to? Besides the uncomplicated pairing of the stew with steamed rice, we found that the substantial soba retains its integrity and highlights the complexity of the broth. The Japanese cold soba tempers and rounds out the strong flavorful stock. The fine buckwheat noodles easily picks up the broth. The fresh vegetables adds a textural and flavor contrast, lending a distinct vegetal flavor and a much needed crunch to the dish.
Traditionally, soba can be served either hot or cold with an array of toppings or bare. The versatile Japanese dish gained popularity during the Edo period, from 1603 to 1868. In Tokyo, where people were susceptible to beriberi, soba became an important addition to local diet due to its richness in thiamine. Slurp on this fusion of Japanese and Filipino dishes!
Cold Soba with Bulalo Beef Broth
Yield: 2–3 servings
Time: 55 minutes (15 min prep / 40 min cooking)
- 4 cups chicken stock
- 600g knee cap bones or marrow
- 3 pieces scallion
- 1-inch ginger, peeled
- 4 garlic cloves
- ¼ cup water
- 250g beef shabu shabu
- 1 pack soba noodles
- ½ cup Chinese cabbage, julienned
- 2 hard boiled eggs, peeled and halved
- 2 tbsp rice vinegar
- In a medium pot, combine stock with two pieces of scallion, beef bones, ginger, and garlic. Simmer covered for 40 minutes. Strain the liquid and transfer back in the same pot. Reduce the liquid in half. Season with salt and pepper.
- Skim the fat from the surface of the broth.
- In a pot of salted boiling water, cook noodles following package instructions. Quickly blanch into an ice water bath, then squeeze out excess water.
- Arrange noodles in shallow bowls, garnish with cabbage, eggs, beef slices, and remaining slices scallions.
- Serve the hot broth on the side.