Refreshing Cold Soba (Rei Miso)
Homemade Cold Soba Noodles: The Ultimate Tsuyu Broth Recipe
Beat the heat with this incredibly refreshing cold soba noodle dish! Learn how to make a deeply savory and flavorful Tsuyu broth that will elevate your homemade soba to a whole new level. Perfect for a light and satisfying meal on a hot day.
Main Ingredients- Soba noodles 100g
- Green onion (scallion) 1/2 stalk
- Sprouts (like daikon or radish sprouts) a small amount
- Radish 30g
- Wasabi
- Toasted seaweed (nori)
Tsuyu Broth- Tsuyu (noodle dipping sauce) 100ml
- Water 400ml
- Sugar 1/2 Tbsp
- Tsuyu (noodle dipping sauce) 100ml
- Water 400ml
- Sugar 1/2 Tbsp
Cooking Instructions
Step 1
Let’s start by making the star of this dish: the refreshing Tsuyu broth. In a bowl, combine 100ml of Tsuyu with 400ml of water. Add 1/2 Tbsp of sugar and stir well until it’s completely dissolved. The umami from the Tsuyu and the subtle sweetness from the sugar will create a rich and complex broth.
Step 2
Once the broth is ready, cover the bowl with plastic wrap and place it in the freezer for about 2 to 3 hours. You’re aiming for a state where a light layer of ice crystals forms, creating a slushy, icy broth. This semi-frozen texture is key to making your cold soba extra invigorating.
Step 3
Prepare the radish by washing it thoroughly, peeling off the skin, and then grating it finely using a grater. The mild spiciness and coolness of the grated radish will add a wonderful dimension to the soba.
Step 4
Finely chop the green onion for garnish. Gently rinse the sprouts under cold water and pat them dry. Crumble the toasted seaweed into small pieces. These fresh toppings will add lovely texture and visual appeal to your finished dish.
Step 5
Now, let’s cook the soba noodles. Bring a generous pot of water to a rolling boil. Carefully add 100g of soba noodles, gently separating them so they don’t clump together. Boil for approximately 4 to 5 minutes until the noodles are perfectly al dente and chewy.
Step 6
As soon as the noodles are cooked, drain them immediately and rinse them thoroughly under cold running water. This step is crucial to wash away the starchy residue and to cool the noodles down quickly, locking in their firm, chewy texture. Rubbing the noodles gently while rinsing helps achieve an even cleaner taste.
Step 7
Drain the rinsed soba noodles well and arrange them neatly in a serving bowl. Pour the chilled, icy Tsuyu broth generously over the noodles. Finally, garnish with the chopped green onions, fresh sprouts, grated radish, a dab of wasabi, and a sprinkle of crumbled toasted seaweed. Your delicious and cooling cold soba is ready to be enjoyed! Bon appétit!
