Cold buckwheat noodles. Making buckwheat soba
I made cold buckwheat noodles in the middle of the heat. You can use the soy sauce-based commercial sauce, and it's easy to make broth, and it's easy and very good because you only need to boil the noodles!(''*) Cold buckwheat broth with a side of tangles! I was worried that making the broth would be difficult, but thanks to the commercial product, I made it quickly. I'm going to cook it often this summer because I'm going to prepare only radish and seaweed chives or radish sprouts for garnish and put them on top
1 serving
Within 20 minutes
마가렛레시피
Ingredients
  • buckwheat noodles
    1serving
  • Soup market, soup, and tzuyu
    100ml
  • Bottled water
    300ml
  • Radish
    60g
  • Wasabi
    1ts
  • Scallions
    1ea
  • seasoned laver
    2piece
Cooking Steps
STEP 1/11
Mix in the ratio of 3 bottled water and 1 market. I put 100ml of soup in 300ml of bottled water. While preparing other ingredients, cover them with plastic wrap or plastic and put them in the freezer.
STEP 2/11
Now I'm going to make a radish to garnish it.
STEP 3/11
Please grind the prepared radish on the grater.
STEP 4/11
When it comes out of the grater like this, squeeze the water out and make it round.
STEP 5/11
Boil buckwheat noodles for about 8 minutes. It should be boiled completely because it is eaten cold.
STEP 6/11
Rinse the boiled noodles in cold water.
STEP 7/11
Please take out the stock from the freezer.
STEP 8/11
Roll the noodles in the middle and pour in the broth.
STEP 9/11
Chop up the chives
STEP 10/11
Cut the seasoned laver into small pieces and put it on top.
STEP 11/11
Please put the prepared radish and chives on top. Add wasabi on the side.
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