Cold Soba with Tuna and Grated Daikon recipe - ingredients, nutrition and when to eat it
This cold soba is served with tuna and grated daikon over buckwheat noodles rinsed in cold water, with tsuyu on the side.
This cold soba is served with tuna and grated daikon over buckwheat noodles rinsed in cold water, with tsuyu on the side. Savory tuna pairs nicely with the peppery, refreshing daikon, making it a light lunch or dinner for a hot day.
Noodles · 15 minutes to cook
Nutrition (per 432g serving): 323.2 kcal · protein 22.3g · carbohydrate 54.6g · fat 1.2g · sodium 1519.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After grating the daikon, let it drain in a sieve briefly to remove a little moisture so it sits neatly on the noodles.
Tips: Drain canned tuna well to let the fresh flavor of the daikon shine.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Canned tuna — 0.5 can
- Daikon radish — 0.3 piece
- Soy sauce — 1 Tbsp
- Water — 2 Tbsp
- Mirin — 1 tsp
- Sugar — 0.3 tsp
- Ice — 0.5 cup
- Scallions — 1 Tbsp
- Wasabi — 0.3 tsp