Cold Soba Noodle

While growing up in Korea, my mom always takes me to Soba place during hot summer time. Cold Soba Noodle is originally from Japan, but it has become really popular dish in Korea for summer to cool down the heat. In Korea, we usually eat this noodle with some side dishes such as Kimbap, Mandu (kyoza), or Yubu (tofu) roll. There are 2 different ways of eating this noodle depending on your preference; dip the noodle from separated bowl or all-in-one noodle bowl. You can also decide how much strong flavor you want for the noodle by mixing water into Tsuyu base.

Favorite thing about this dish is that it is really simple and quick meal to prepare without much hassle. Also, since it is a cold dish with an ice inside, this is a perfect dish for hot summer days. Just try it, you will see how addictive this taste is!

Ingredients: Buckwheat noodle, Straight Tsuyu, Daikon radish, cucumber, sesame paper, scallion, water, ice.

1. Chop cucumber, scallion, and sesame paper into thin strips.

2. Blend Daikon radish.

3. Boil buckwheat noodle for 6 mins and then wash it with cold water.

4. Make tsuyu base- Mix 1 or 1 1/2 cup of straight tsuyu with 1/2 cup of water (you can put more straight tsuyu and less water if you want really strong flavor with noodle), then add some ice and scallion inside.

5. Ready to eat! - Put daikon radish as much as you want in tsuyu. You can either put noodles and all other ingredients in tsuyu or dip noodles and cucumber from separate bowl.