Beat the Heat with Chilled Soba Noodles (Hiyashi Soba)
Easy Homemade Chilled Buckwheat Noodles (Hiyashi Soba)
When the summer heat is at its peak and you’re craving something cool and refreshing, why not make Hiyashi Soba at home? This recipe is incredibly simple, using a store-bought mentsuyu (noodle soup base) to create a delicious broth with minimal effort. All you need to do is boil the soba noodles! ✿(′ᵕ′*) The combination of springy noodles and ice-cold broth is pure magic on a hot day. Worried about making the broth? With store-bought mentsuyu, it’s a breeze! Just prepare some grated daikon radish, seaweed, and scallions as toppings, and you’ll have a restaurant-worthy chilled soba dish. This summer, I’ll be making this simple, refreshing noodle dish often. ˙ᵕ˙
Main Ingredients
- Soba noodles (buckwheat noodles), 1 serving
Simple Broth
- Mentsuyu (noodle soup base) or Tsuyu 100ml
- Cold water 300ml
Refreshing Toppings
- Daikon radish 60g (grated)
- Wasabi (Japanese horseradish) 1 teaspoon
- Scallions 1 stalk (finely chopped)
- Seasoned nori seaweed or furikake 2 sheets
- Mentsuyu (noodle soup base) or Tsuyu 100ml
- Cold water 300ml
Refreshing Toppings
- Daikon radish 60g (grated)
- Wasabi (Japanese horseradish) 1 teaspoon
- Scallions 1 stalk (finely chopped)
- Seasoned nori seaweed or furikake 2 sheets
Cooking Instructions
Step 1
First, let’s prepare the refreshing Hiyashi Soba broth. In a bowl, combine cold water and mentsuyu (or tsuyu) in a 3:1 ratio (300ml water to 100ml mentsuyu). Feel free to adjust the amount of mentsuyu to your preference. Cover the bowl with plastic wrap or a lid and place it in the freezer for a short while. You want the broth to be icy cold, perhaps with a thin layer of ice forming on top, for the best refreshing taste.
Step 2
Now, let’s prepare the toppings that will add a burst of freshness to your chilled soba!
Step 3
Take 60g of daikon radish. Wash it thoroughly and then grate it finely using a grater.
Step 4
After grating the daikon, squeeze out any excess water firmly with your hands. Then, shape the grated daikon into a small ball or mound. This step helps to concentrate the refreshing, slightly pungent flavor of the radish.
Step 5
Boil the soba noodles in plenty of water for about 8 minutes. Since Hiyashi Soba is served cold, it’s important to cook the noodles completely to ensure they have a pleasant, slightly chewy texture. Cooking them for the recommended time will prevent them from becoming mushy.
Step 6
Once the soba noodles are cooked, drain them in a colander and rinse them thoroughly under cold running water. This crucial step removes excess starch and prevents the noodles from sticking together, while also giving them a firm, springy texture. Shake off any excess water well.
Step 7
Retrieve the broth from the freezer. You should see a thin layer of ice has formed, making it perfectly chilled.
Step 8
Arrange the drained soba noodles neatly in the center of a serving bowl, swirling them into a nest. Pour the chilled broth over the noodles, ensuring it comes up to about half the height of the noodles.
Step 9
Finely chop 1 stalk of scallion. The fresh, mild oniony flavor of the scallions will complement the soba noodles beautifully.
Step 10
Finely chop or crumble the seasoned nori seaweed. The crispy, savory seaweed adds a wonderful texture and aroma.
Step 11
Garnish the bowl by carefully placing the prepared grated daikon radish and chopped scallions on top of the noodles. Add a dollop of wasabi on the side, if desired, for an extra zesty kick. Enjoy your delicious homemade Hiyashi Soba!
