Soba is a simple summer delicacy that can cool you down.
INGREDIENTS
Buckwheat noodles 200g, Daikon 100g, Water 100ml, Tsuyu 100g, Ice a little, Wasabi a little, Chives a little
TIP Tip for making cold soba is to blend rich soup, or tsuyu, with ice. While blending, you can control the soup’s thickness to your taste.
METHOD
- Peel daikon and chop them into pieces.
- Blend daikon and water together and wrap them in a cotton sheet to press and drain.
- Cook soba noodle in boiling water; rinse in cold water; drain it.
- First, spread ice cubes in the bottom of a slightly deep, flat dish and put the soba noodle on them to keep it cool.
- Prepare the soup, wasabi, ground daikon and chopped spring onions in a dish.
NUTRITION
Buckwheat flour is high in rutin for strong blood vessels and prevention of high blood pressure and artery hardening. It’s recommended to use a noodle brand with a high content of buckwheat.
SERVINGS
2~3 servings
CALORIES (cal)
814 Cal
MAKES (ml)
2~3 servings
