Today, I brought an ultimate cold summer noodle recipe for you!
In summer, this simple and healthy cold soba noodles never disappoint me. I use 100% buckwheat noodles, called soba in Japanese, and make the rich umami katsuobushi-kelp broth from scratch rather than just picking up the store-bought Tsuyu sauce. If you’re worried about the ‘homemade broth’ part, no worries! It’s very easy to make, and I filmed every detail for you.
By the way, these cold soba noodles are a sort of Korean version of Japanese Zaru Soba that buckwheat noodles are separately served along with soy dipping sauce. I don’t know why it’s modified like this in Korea, but I guess, you know, Korean people tend to be quick and effective in every way, so someone might have put everything together in one bowl? Haha.
Lastly, I personally find cucumber a perfect match for buckwheat noodles, so I added them along with the grated daikon. They both are excellent refreshing palate cleansers. Also, I sometimes add wasabi to make the meal better, but it’s totally optional.
I hope you enjoy this recipe. If you have any questions, please leave comments. I’m here for you. 🙂
INGREDIENTS (serves 2)
- 7 oz (220 g) buckwheat noodles (soba)
for the broth
- 3″x5″ (7×12 cm) dried kelp
- 1 cup katsuobushi (dried bonito flakes)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
for the toppings
- 5 oz (150 g) daikon radish
- ⅓ medium cucumber
- 2 green onions (green tops only)
- dried seaweed (optional)
theslowfodmap.com 