Cold Soba with Raw Fish recipe - ingredients, nutrition and when to eat it
Cold Soba with Raw Fish is a summer noodle dish served with chilled buckwheat noodles, sliced raw fish, and tangy mulhoe broth.
Cold Soba with Raw Fish is a summer noodle dish served with chilled buckwheat noodles, sliced raw fish, and tangy mulhoe broth. The chewy noodles, mild fish, and cool, refreshing broth make it a good choice for lunch on a hot day or a light dinner.
Noodles · 25 minutes to cook
Nutrition (per 651g serving): 460.9 kcal · protein 31.3g · carbohydrate 65.8g · fat 5.6g · sodium 1373.1mg
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: Rinse the noodles well under cold water, then shake off the excess water so the broth stays clear.
Tips: The sourness and sweetness of dongchimi broth vary by brand. Add plum syrup and vinegar a little at a time, tasting as you go.
Tips: Add the raw fish just before serving to keep its cool texture and mild flavor.
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Ingredients (1 serving)
- Boiled buckwheat noodles — 180 g
- Raw halibut — 100 g
- Dongchimi broth — 250 ml
- Cucumber — 0.3 pc
- Asian pear — 0.1 pc
- Gochujang — 1 tsp
- Vinegar — 1 Tbsp
- Plum syrup — 1 tsp
- Minced garlic — 0.3 tsp
- Whole sesame seeds — 0.5 tsp