Cold Soba Noodles (Memil Soba)
A simple summer treat that needs little more than tsuyu. Cool down on hot days with a bowl of chilled buckwheat soba topped with ice.
Ingredients
Ingredients
- Buckwheat noodles (soba)1 serving
- Korean radish1 chunk
- Cucumber1/4
- Pickled radish (ssammu)3–4 slices
- Chives2 stalks
- Wasabi powder1 tsp
- Seaweed flakesA little
- IceAs needed
Broth
- Tsuyu2 parts
- Cold water3 parts
Directions
- 1
Mix tsuyu and cold water in a 2:3 ratio and chill briefly in the freezer.
- 2
Finely grate a chunk of Korean radish. The green part near the top is sweeter and tastier.
- 3
Put the grated radish in a fine sieve and rinse with water to wash away the sharp taste.
- 4
Mix wasabi powder with cold water in a 1:1 ratio to make a paste.
- 5
Slice the pickled radish thinly, julienne the cucumber, and chop the chives finely.
- 6
When the water boils, cook the buckwheat noodles, then rinse several times in cold water to remove the starch.
- 7
Take the chilled bowl from the freezer, add the noodles, top with the prepared ingredients, and add ice.
- 8
Pour in the diluted tsuyu broth, sprinkle with seaweed flakes and chives, and serve.
Tips
The tsuyu-to-water ratio varies by brand, so adjust to taste. Freezing the diluted broth into ice cubes in advance keeps the seasoning from watering down as you eat.