Soba is a simple summer delicacy that can cool you down.
INGREDIENTS
Buckwheat noodles200 g, Daikon100 g, Water100 ml, Tsuyu100 g, Icea little, Wasabia little, Chivesa little
TIPTip 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
