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Soba Noodles
&
Chablis Premier Cru AOC

A staple of Japanese cuisine, noodles come in different versions. For a culinary change of scene, discover our soba recipe and the wine chosen by our experts to enhance the delicacy of this Japanese culinary speciality: a Chablis Premier Cru.

BEST-SELLING CHABLIS GRAND AND PREMIER CRU

SOBA NOODLES RECIPE

PREPARATION: 15 MINS | COOKING: 20 MINS | SERVES: 4

ALT

INGREDIENTS

  • 400g soba noodles
  • 100g black mushrooms
  • 3 carrots
  • 1 black radish
  • 1 handful of bean sprouts
  • 2 onions
  • 2 cm of ginger
  • 4 ishikura onions
  • 1 clove of garlic
  • 1 vegetable stock cube
  • 4 sheets of nori seaweed
  • 4 tbsp soy sauce
  • 4 tsp sesame seeds
  • 2 tbsp miso paste
  • 2 tbsp sesame oil

INSTRUCTIONS

  1. Soak the black mushrooms in a bowl of water for two hours before starting the preparation.
  2. Peel and finely chop the ginger. Chop the peeled garlic clove. Peel and cut the carrots into fine sticks.
  3. Prepare the ramen broth. Heat 2 tablespoons of sesame oil in a saucepan. Fry the ginger and garlic for a few minutes before pouring in 1 litre of water. Add the miso paste, vegetable stock cube and soy sauce. Bring everything to the boil.
  4. Dip the beansprouts for 3 or 4 minutes in the stock. Use a skimmer to remove them and set aside. Dip the carrots in the broth for 1 to 2 minutes, drain and set aside.
  5. Bring the stock back to the boil. Cook the soba noodles for about 10 minutes over medium heat.
  6. In the meantime, drain the black mushrooms, chop the ishikura onions and cut the black radish into very thin slices. Peel and finely chop the onions.
  7. Dry roast the sesame seeds in a pan over low heat. Stir constantly until they turn brown.
  8. Drain the soba noodles, reserving the ramen broth.
  9. Then proceed with the presentation. Divide the noodles among the soup plates. Arrange the carrots, black mushrooms, thin slices of black radish, onion pieces and bean sprouts. Add the nori seaweed leaves.
  10. Divide the broth between the plates. Sprinkle with ishikura onions and sesame seeds. Serve immediately.

CHABLIS AOC

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nouilles soba, algues, champignons, tofu

WHAT WINE SHOULD YOU DRINK WITH SOBA NOODLES?


Although there is a wide variety of noodles in Japan, soba noodles are certainly among the most popular. Soba noodles are particularly nutritious and are distinguished by their thin, flat appearance and their grey-brown colour. With their nutty flavour, soba noodles can be used in a variety of recipes. They can be eaten hot in a miso broth or cold in a salad.

In this soba noodle recipe, they are served hot in a ramen broth made from fermented soybean paste or miso, which has a strong, salty taste. The noodles are garnished with black mushrooms and carrots, which give the dish a mild flavour. The beansprouts add freshness and a nutty flavour. The dish is enhanced by nori seaweed leaves with a salty, iodine flavour, and thin slices of black radish, which is very tasty. The ishikura onions release a fine and delicate flavour that flavours this soba noodle dish. Finally, the roasted sesame seeds develop a delicious nutty flavour. The combination of the various ingredients in this soba noodle dish provides a smooth flavour on the palate and a roundness in the mouth. This combination helps to achieve umami, the fifth taste detected by the tongue.

Which wine to serve with soba noodles?

  • Choose a wine that energises the palate and gives a boost without breaking the smoothness of the dish. Opt for a wine made from the Chardonnay grape variety, which will balance all the flavours and whose freshness will lighten the dish.

 Chablis Premier Cru Vosgros Domaine Gueguen

CHABLIS PREMIER CRU VOSGROS - ENHANCE OUR RECIPE


To enhance and balance the flavours of these soba noodles, Vinatis invites you to take a trip to the Burgundy region, mainly in the Chablis vineyards. Our tasting experts suggest a fresh and balanced white wine that does not contrast too much with the roundness of the dish so as not to offend the taste buds. With Chardonnay, we are guaranteed a nice freshness, giving relief to these soba noodles.

Dry and particularly aromatic, this Chablis Premier Cru Vosgros from Domaine Gueguen will be perfect to balance the different flavours of this soba noodle dish. This wine has a beautiful bright golden colour. It develops an expressive nose combining lemony aromas with notes of custard. It is lively and fresh on the palate with exotic notes that bring lightness without completely overshadowing the pronounced flavours (miso, black radish, etc.) of this dish. This wine ends with a saline finish that blends perfectly with the iodine flavour of nori seaweed.

This white wine from Domaine Gueguen is a single-variety cuvée made exclusively from Chardonnay. This variety gives this wine its vivacity and minerality. Moreover, a certain roundness is brought by the malolactic fermentation during the wine making process.

verres de vin de Chardonnay

UMAMI AND CHARDONNAY


Umami is a Japanese term that translates as "delicious taste" or "savoury". Umami adds roundness and balances the various ingredients and flavours of a dish.

WHAT PRODUCES UMAMI?

This fifth flavour is triggered by glutamate (an amino acid found in animal and plant proteins), inosinate and guanylate. Note that products naturally rich in protein are excellent sources of these.

Various techniques developed give this smooth and savoury taste, such as slow cooking, drying, maturing or fermentation. In addition, the combination of certain foods develops this fifth flavour. Certain foods can provide umami, such as miso, soy sauce, seaweed (wakame, nori, kombu, etc.), dried mushrooms, kimchi (fermented cabbage), dried fish or even parmesan cheese..

verres de vin de Chardonnay

EVEN SOME WINES ARE UMAMI

Besides food, some wines are also umami. It should be noted that glutamate is present in wine in the form of glutamic acid. This is produced by the breakdown of proteins, complex chains of amino acids, in a nitrogenous environment. Thus, to produce this delicious taste, a wine must contain proteins.

Different parameters favour the presence of these amino acids in wine:

  • Grape maturity: the berries should be harvested as late as possible.
  • Maceration: it allows an optimal extraction of the amino acids present in the grape skins.
  • Cultivation: this process increases the production of glutamic acid.
  • Maturing on lees: the lees release glutamic acid.
  • Malolactic fermentation: this process leads to the production of lactic acid, which provides an umami flavour.

Various wines are particularly umami. This is the case for white wines vinified in the Burgundy style. Burgundy wines made from the Chardonnay grape can be aged on lees and subjected to malolactic fermentation. This Chablis Premier Cru from Domaine Gueguen, made exclusively from Chardonnay, is thus umami.

cuisine japonaise et verre de Chablis Premier Cru

CHABLIS PREMIER CRU AND JAPANESE CUISINE


Thanks to its aromatic complexity and elegance, Chablis Premier Cru can be enjoyed with a wide range of dishes as part of a festive meal. It goes perfectly with fine and delicate dishes. Its freshness and lightness create a nice balance with the fatty and chewy texture of certain dishes.

Because of its characteristics, Chablis Premier Cru is a perfect match for Japanese cuisine. Its purity counterbalances the fat of fried dishes (tempura, fried tofu, etc.) and raw fish (sashimi, sushi, etc.). Thanks to their roundness and freshness, the wines of this appellation are also good with Japanese pasta dishes such as soba, but also udon. Moreover, these iodine and mineral flavours create a good synergy with seaweed such as nori and wakame.

Are you preparing a Japanese-themed meal? Don't forget to order your Chablis Premier Cru on Vinatis.

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