Refreshingly Cool Summer Treat: Soba Noodles Made Simple with Tsuyu
Beat the Summer Heat! How to Make Cold Soba Noodle Broth Using Tsuyu
Cool down this scorching summer with a refreshing bowl of soba noodles! A quintessential summer dish, soba, made from buckwheat, is known for its cooling properties that help alleviate heat and humidity. In seasons where you tend to lose your appetite due to excessive sweating or heat fatigue, soba is an excellent choice. Rich in protein and fiber, it’s also a fantastic option for those looking to manage their weight. Enjoying homemade soba noodles can be a delicious way to stay healthy and slim down! However, making the broth from scratch might seem daunting. Fear not! By utilizing store-bought tsuyu (a savory Japanese dipping sauce), you can easily create a rich and flavorful soba broth, simply by cooking the noodles. Shall we get started on making these delicious soba noodles together?
Main Ingredients- 200g soba noodles
- 200g daikon radish
- 4-5 stalks of green onions
Cool Soba Broth Using Tsuyu- 100ml store-bought tsuyu
- 400ml cold water
- Fresh wasabi (to taste)
- 100ml store-bought tsuyu
- 400ml cold water
- Fresh wasabi (to taste)
Cooking Instructions
Step 1
The standard ratio for tsuyu and water is 1:4, meaning 100ml of tsuyu mixed with 400ml of cold water. However, this ratio is best adjusted to your personal taste! Consider the saltiness and umami level of your tsuyu and modify the amount of water accordingly.
Step 2
Finely chop the green onions, which will add flavor to your soba noodles. Thinly sliced green onions blend better with the noodles.
Step 3
Prepare the daikon radish as you prefer. If you like it finely grated, use a grater. If it’s too much hassle, you can blend it in a mixer with a little water. (I used a mixer!) Once grated, squeeze out as much moisture as possible and form it into small balls; this makes it easy to use as a topping later.
Step 4
Now, it’s time to cook the soba noodles. Pour 1 liter of water into a pot and bring it to a rolling boil. Once the water is boiling, carefully add the soba noodles. As the noodles cook and foam begins to rise, stir gently to prevent sticking and cook for about 7-8 minutes. It’s important to stir occasionally to ensure the noodles don’t clump together.
Step 5
Once the noodles are cooked, turn off the heat and pour in one cup of cold water. This step helps to stop the cooking process and makes the noodles delightfully chewy. Bring the water back to a boil and immediately turn off the heat.
Step 6
Drain the cooked soba noodles in a colander, discarding the hot water. Then, place the noodles in cold water and gently rub them with your hands to rinse off the excess starch. Repeat this process several times; it removes any starchy taste, resulting in a cleaner flavor. After rinsing, drain the noodles thoroughly in the colander.
Step 7
Arrange the drained soba noodles attractively in a serving bowl. Adding a generous amount of ice cubes will make it even more refreshing.
Step 8
Pour the chilled tsuyu broth over the noodles. Sprinkle the chopped green onions on top for added flavor and visual appeal.
Step 9
Finally, add the prepared daikon radish balls and a touch of wasabi, according to your preference. The pungent wasabi will beautifully complement the flavors of the soba noodles and tsuyu broth, completing this delicious dish!
