Chilled Soba Noodles
Cool Mori Soba for a Refreshing Summer Meal
Enjoy a refreshing bowl of soba noodles made with buckwheat noodles from Pyeongchang, Gangwon-do. The subtle nutty flavor of buckwheat paired with a chilled, savory broth is perfect for beating the summer heat.
Main Ingredients- 1 serving buckwheat noodles
- 30g daikon radish
- 10cm green onion
- A little seaweed (optional, thinly shredded)
- 1 tsp wasabi
For the Dipping Broth- 3 Tbsp Kikkoman soy sauce (Japanese soy sauce)
- 1 Tbsp mirin
- 1 cup water (200ml)
- 1 piece kombu (dried kelp), 3cm x 3cm
- 3 Tbsp Kikkoman soy sauce (Japanese soy sauce)
- 1 Tbsp mirin
- 1 cup water (200ml)
- 1 piece kombu (dried kelp), 3cm x 3cm
Cooking Instructions
Step 1
First, bring a generous pot of water to a rolling boil. Add 1 serving of buckwheat noodles and cook for 5 to 7 minutes. Buckwheat noodles can break easily if overcooked, so it’s important to follow the cooking time on the package and drain them when they are just cooked.
Step 2
Once the noodles are cooked, immediately rinse them thoroughly under cold running water. This step removes excess starch, resulting in a delightfully chewy and firm texture. Drain the noodles well in a colander until all excess water is removed.
Step 3
Once the soba noodles are prepared, use chopsticks to gently twirl them into individual portions, making them easy to pick up. For the toppings, grate the daikon radish. Finely chop the green onion. If using seaweed, thinly shred it for a more appealing presentation. Prepare the wasabi on the side for a touch of pungent spice.
Step 4
The dipping broth can be quite salty, so we highly recommend dipping the cooked soba noodles into the broth just before eating. This allows you to balance the rich flavor of the broth with the subtle nutty taste of the buckwheat noodles. Feel free to add the prepared daikon radish, green onion, shredded seaweed, and wasabi to your liking for a more complete experience.
