Refreshing Summer Delight: Homemade Zarusoba with Icy Broth
Refreshing Summer Delight: Homemade Zarusoba with Icy Broth
Super Simple Summer Superfood! Zarusoba Recipe with Refreshing Icy Broth
A perfect dish for hot summer days when you crave something cool and refreshing, Zarusoba! I’ll share my secret for a delicious, icy broth that tastes just like it’s from a restaurant, along with an easy and quick preparation method. This is a summer staple my husband and I love to make often!
Soba Noodles Ingredients- Soba noodles for 1 serving
- Daikon radish, a little
- Radish sprouts, a little
- Scallions, a little
- Shredded nori (dried seaweed), a little
- Wasabi (Japanese horseradish), a little
Icy Broth Ingredients- Water 300ml
- Tsuyu (noodle dipping sauce) 60ml
- Water 300ml
- Tsuyu (noodle dipping sauce) 60ml
Cooking Instructions
Step 1
Prepare all the necessary ingredients for making delicious Zarusoba in advance. Having everything ready before you start cooking will make the process much smoother.
Step 2
Wash the radish sprouts thoroughly and pat them dry. Shred the roasted nori (seaweed) thinly. Having these toppings prepped beforehand makes garnishing much easier later.
Step 3
Now, let’s make the star of Zarusoba – the refreshing broth! For one serving, mix 300ml of water with 60ml of tsuyu. The typical ratio of water to tsuyu is about 5:1. However, taste is subjective, so it’s important to taste the broth and adjust the consistency by adding more tsuyu or water to perfectly suit your preference!
Step 4
Here’s the secret to making a wonderful ‘icy broth’ with the tsuyu mixture! Freeze the broth in the freezer at least 6 hours before serving. When you take it out, you’ll have a naturally formed icy broth. If making an icy broth is difficult, simply mix chilled water with tsuyu to create your Zarusoba broth, and then add plenty of ice cubes for a refreshing drink.
Step 5
Finely chop the fresh scallions. The crisp texture and fresh aroma of the scallions will enhance the flavor of your Zarusoba.
Step 6
Grate the fresh daikon radish using a grater until finely minced. The slightly pungent and fresh daikon radish juice will further amplify the refreshing coolness of the Zarusoba.
Step 7
Now it’s time to cook the soba noodles. Bring a generous amount of water to a boil and cook the soba noodles for about 5 minutes. Soba noodles can easily become mushy if overcooked, so it’s crucial to follow the cooking time recommended on the package for the best texture.
Step 8
Once the soba noodles are cooked, drain them in a colander and rinse thoroughly under cold running water several times. A final rinse in ice-cold water will make the noodles wonderfully firm and chewy.
Step 9
Arrange the firm, chewy soba noodles attractively in a serving bowl. Carefully pour the chilled icy broth over the noodles, allowing it to flow gently over the strands.
Step 10
Finally, garnish with the grated daikon radish, thinly shredded nori, and chopped scallions. Add fresh radish sprouts and a dollop of wasabi (Japanese horseradish) to your liking for a perfect Zarusoba presentation! Enjoy this refreshing dish.
