Cold Soba with Sea Urchin recipe - ingredients, nutrition and when to eat it
This summer noodle dish is made with cooked soba topped with sea urchin, seaweed, and scallions, then served chilled.
This summer noodle dish is made with cooked soba topped with sea urchin, seaweed, and scallions, then served chilled. The noodles’ mild, chewy texture pairs beautifully with the sea urchin’s ocean flavor and smooth savoriness. It’s just right when you want a light meal on a hot day.
Seafood · 15 minutes to cook
Tips: Add the sea urchin just before serving to preserve its aroma and delicate texture.
Tips: Rinse the soba thoroughly in cold water so the noodles stay springy and don’t stick together.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Sea urchin roe — 40 g
- Dashi stock — 180 ml
- Soy sauce — 1 tsp
- Nori — 1 sheet
- Scallions — 1 Tbsp
- Wasabi — 0.3 tsp