Refreshing and Clean Summer Delicacy: Soba Noodle Recipe
Refreshing and Clean Summer Delicacy: Soba Noodle Recipe
Beat the Summer Heat with Delicious Soba Noodles
A must-have dish during the hot summer months, soba noodles offer a refreshing and satisfying meal. Enjoy the chewy texture of buckwheat noodles with a kick of wasabi and cool grated radish.
Soba Noodle Ingredients- 2 servings of store-bought soba noodles
- 1 hard-boiled egg (halved)
- 2-3 cherry tomatoes (stems removed, halved or whole)
- A little shredded nori (dried seaweed)
- A small amount of daikon radish (for grating and juice)
- Wasabi (Japanese horseradish) to taste
Cooking Instructions
Step 1
Prepare the store-bought soba noodles. It’s best to follow the cooking instructions on the package.
Step 2
Wash and peel the daikon radish, then grate it finely. About 1/4 cup of grated radish is usually sufficient.
Step 3
Strain the grated radish to extract the juice. You can lightly freeze this juice to make it extra refreshing. (Optional: Pouring the juice into small ice cube trays before freezing makes it easy to use.)
Step 4
Bring a generous pot of water to a rolling boil over high heat. Once boiling, add the soba noodles and gently separate them with chopsticks to prevent sticking. Cook for about 2 minutes and 30 seconds, according to the package directions. (Be careful not to overcook, as the noodles can become mushy.)
Step 5
Immediately transfer the cooked soba noodles to cold running water to rinse off excess starch and firm up the noodles. Rinse thoroughly under cold water, then drain completely in a colander. Leaving water on the noodles can make them soggy or dilute the flavor.
Step 6
Once drained, shape the soba noodles into individual servings by gently rolling them into nests. Place these nests in serving bowls for a neat presentation and easy eating.
Step 7
Prepare the soba dipping sauce by diluting a store-bought sauce with cold water, or by making your own using ingredients like kelp (kombu), soy sauce, sugar, and mirin. Arrange the soba nests in the bowls, and top with the prepared hard-boiled egg, cherry tomatoes, and shredded nori. Serve with wasabi and the chilled grated radish juice on the side for a delightful meal.
