Refreshing Summer Delicacy: Cold Soba Noodle Recipe
Cool Down Instantly! The Ultimate Summer Treat: Cold Soba Noodles
Beat the heat and boost your appetite with this refreshing cold soba noodle dish, perfect for hot summer days. The delightful combination of chewy soba noodles and savory broth is even more enjoyable during the summer season.
Cold Soba Broth Ingredients- 500g Daikon radish
- 6 stalks Scallions
- 3 sheets Roasted seaweed (Gim, preferably for kimbap)
- 1 handful Dried anchovies for broth
- 1 handful Dried pollack (hwangtae)
- 1 handful Leek roots
- 1 handful Dried shiitake mushrooms
- 1 handful Dried onion
- 3000ml Water
- 4 servings Dried soba noodles
Seasoning and Toppings- 1000ml Prepared soba broth
- 200ml Store-bought mentsuyu (or soy sauce)
- Wasabi to taste
- 1000ml Prepared soba broth
- 200ml Store-bought mentsuyu (or soy sauce)
- Wasabi to taste
Cooking Instructions
Step 1
To add a deep flavor to the cold soba broth, lightly toast the dried anchovies, dried pollack, and leek roots in a dry pan. This toasting process removes any fishy odors and enhances the broth with a rich, savory taste.
Step 2
Cut 200g of daikon radish into large pieces. (You can also use any leftover vegetables you have in your refrigerator.) Combine the toasted ingredients and daikon radish with 3000ml of water in a pot. Simmer over medium heat for 30-40 minutes to create the basic broth. I added a handful of dried shiitake mushrooms and dried onion from my pantry to deepen the flavor.
Step 3
Mix 1000ml of the prepared basic broth with 200ml of store-bought mentsuyu (or soy sauce) to complete the cold soba broth. The broth made with toasted ingredients offers an exceptional savory depth. (Leftover basic broth can be stored in an airtight container in the refrigerator for future use or incorporated into other soup dishes.) After chilling the completed broth, place it in the freezer about 2 hours before serving to let it partially freeze for an extra refreshing taste.
Step 4
Grate 300g of daikon radish finely using a grater to add a refreshing element to your cold soba. Soba noodles can sometimes be difficult to digest, but pairing them with grated radish aids digestion and makes the meal more comfortable.
Step 5
Boil 4 servings of dried soba noodles in boiling water for about 3 minutes. Immediately rinse the cooked noodles under cold running water several times to thoroughly remove excess starch. (One serving of soba noodles is approximately the size of a 500-won coin.)
Step 6
Finely chop 6 scallions. Cut 3 sheets of roasted seaweed (gim, kimbap type recommended) into bite-sized pieces. Prepare wasabi on the side; its pungent kick is essential for a truly authentic cold soba experience.
Step 7
Serve the cold soba noodles by placing a portion of noodles into the chilled broth, which should have a slight slushy ice texture. Garnish with the chopped scallions, grated daikon radish, cut roasted seaweed, and wasabi to your liking. Mix everything together and enjoy! The harmonious blend of the sweet and savory broth, the pungent wasabi, and the nutty soba noodles is simply exquisite!
