Delicious Buckwheat Noodles (Mori Soba) to Enjoy This Cool Summer
Delicious Buckwheat Noodles (Mori Soba) to Enjoy This Cool Summer
How to Make Mori Soba, Recommended Summer Dish, Refreshing Cold Soba Broth, Served with Cheese Pork Cutlet
Hello everyone! Today, I’m sharing a recipe for Mori Soba, a perfect dish to enjoy during the hot summer days. You can recreate the taste of a professional restaurant right at home with this simple yet flavorful buckwheat noodle dish. We’ll make a delicious cold soba broth using store-bought katsuobushi mentsuyu (broth base), and serve it with crispy fried cheese pork cutlets and fresh toppings for an even more satisfying meal. Mori Soba is the perfect light meal when you don’t have much appetite in the summer. Shall we start making it right away?
Mori Soba Ingredients- Buckwheat noodles, 1 serving
- Cheese pork cutlet or nuggets, 1-2 pieces
- Katsuobushi mentsuyu (broth base) mixed with water at a 1:7 ratio
- Grated daikon radish, a little
- Cucumber, a little (thinly julienned)
- Baby greens, 1 handful (optional)
- Wasabi, to taste
Cooking Instructions
Step 1
First, prepare all the ingredients needed for your Mori Soba. Wash and prepare the fresh vegetables, and get your pork cutlets ready.
Step 2
Boil water and cook the buckwheat noodles for about 4 minutes. Buckwheat noodles can become mushy easily, so it’s important to stick to the recommended cooking time.
Step 3
Once cooked, rinse the buckwheat noodles under cold running water several times to remove excess starch. Rinsing them in cold water makes the noodles firm and more delicious. Afterwards, drain them thoroughly in a colander.
Step 4
Here’s a secret to making delicious cold soba broth easily! Using a store-bought katsuobushi mentsuyu allows you to achieve a deep flavor effortlessly. These commercial products truly capture the expertise of major food companies, ensuring a delicious broth every time.
Step 5
Mix the katsuobushi mentsuyu concentrate with water at a 1:7 ratio to create the broth. Adjust the amount of water to your preference for seasoning. If you like a richer flavor, use less water; if you prefer a milder taste, add more water.
Step 6
Pour the prepared broth into a container filled with ice and chill it in the freezer. It’s best enjoyed when it has a slight slushy consistency.
Step 7
Let’s prepare the cheese pork cutlet, a perfect companion to Mori Soba! Preheat your air fryer to 180℃ (350℉), place the cheese pork cutlets inside, and cook for about 10 minutes, flipping once, until golden brown and crispy. For an extra crispy texture, you can increase the temperature to 200℃ (400℉) for the last 3 minutes.
Step 8
Grated daikon radish is essential for that refreshing and clean broth flavor! Grate the daikon radish using a grater. Adding daikon radish truly makes the broth taste exceptionally clean and crisp.
Step 9
Thinly julienne the cucumber to add a refreshing crunch.
Step 10
Here’s the chilled Mori Soba broth, fresh from the freezer! By adding ice and placing it in the freezer, it quickly develops a beautiful layer of icy slush on top, which looks incredibly refreshing just by looking at it!
Step 11
Arrange the cooked buckwheat noodles nicely in a serving bowl.
Step 12
Add a portion of the julienned cucumber on top.
Step 13
Sprinkle 1 tablespoon of chopped green onions as a garnish. The fragrant green onions will enhance the overall flavor of your Mori Soba.
Step 14
Add the grated daikon radish generously according to your preference.
Step 15
Finally, add wasabi to taste. The stimulating kick of wasabi pairs wonderfully with the cool broth.
Step 16
For an even more appealing presentation, garnish with strips of dried seaweed or seasoned seaweed.
Step 17
The combination of the icy cold Mori Soba broth and the flavorful cheese pork cutlet is an absolute match made in heaven! This summer, beat the heat with this delicious Mori Soba!
