Refreshing Summer Delight: Buckwheat Soba Noodles
[Eun’s Kitchen] A Refreshing Summer Delight: Buckwheat Soba Noodles Recipe
Enjoy a cool and refreshing bowl of buckwheat soba noodles this summer! This recipe is incredibly easy and simple to follow. Perfect for a light and satisfying meal.
Main Ingredients- Buckwheat noodles for 2 servings
- 1/5 daikon radish
- 1/4 cucumber
- 2 cherry tomatoes
- A little shredded seaweed (seasoned or plain)
- A small bunch of green onions
Cooking Instructions
Step 1
Begin by preparing the toppings for your soba noodles. Finely chop the green onions. Grate the daikon radish using a grater or blend it in a food processor until smooth to extract its juice. Thinly slice the cucumber into julienne strips. Halve the cherry tomatoes after removing their stems. Shred the seaweed thinly or crumble it.
Step 2
Let’s make a delicious soba dipping sauce! Using paper cups as a measure, mix 3 cups of tsuyu with 1 cup of water. This ratio is a ‘dip-and-eat’ style, so it might taste a bit strong. Adjust the consistency by adding more water to your preference after tasting. Chill the sauce until it’s slightly slushy for an extra refreshing touch. If you like, you can stir in some wasabi to your liking.
Step 3
Now, it’s time to cook the buckwheat noodles. Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook for about 2-3 minutes, or according to the package instructions. Be careful to prevent the noodles from sticking together. Once cooked, immediately rinse the noodles thoroughly under cold running water to remove excess starch and achieve a firm, chewy texture.
Step 4
Arrange the chilled soba noodles attractively in serving bowls. Top with the prepared grated daikon radish, julienned cucumber, chopped green onions, halved cherry tomatoes, and shredded seaweed. Feel free to adjust the amounts of toppings according to your personal preference.
Step 5
Serve the chilled tsuyu dipping sauce alongside the noodles. Dipping the cold soba noodles into the refreshing sauce allows you to fully savor the clean and delightful flavors of buckwheat soba. It’s a perfect dish for a hot summer day. Enjoy your meal!
Step 6
If you’d like to add some fried sweet potato as a side, cut the sweet potato into bite-sized pieces. In a bowl, mix tempura flour with water to create a slightly thick batter – it should be thick enough to drip slowly from a spoon but not too watery. Season the batter lightly with salt. Deep-fry the sweet potato pieces in preheated oil until golden brown and crispy. This makes a delicious sweet potato tempura!