Cold Soba recipe - ingredients, nutrition and when to eat it
Chilled buckwheat noodles served with a salty soy dipping sauce. They make a light, refreshing lunch or dinner on a hot day, and radish and green onion add a…
Chilled buckwheat noodles served with a salty soy dipping sauce. They make a light, refreshing lunch or dinner on a hot day, and radish and green onion add a pleasant crunch.
Japanese · 10 minutes to cook
Nutrition (per 426g serving): 256.9 kcal · protein 8.1g · carbohydrate 53.2g · fat 0.8g · sodium 1833.4mg
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 soba well in cold water so the noodles stick together less and have a firmer texture.
Tips: Instead of pouring in lots of sauce, dip the noodles as you eat to control the seasoning more easily.
Tips: Grate the radish just before serving rather than letting it sit, for a fresher crunch.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Water — 120 ml
- Soy sauce — 1.5 Tbsp
- Sugar — 1 tsp
- Daikon — 40 g
- Green onion — 10 g
- Ice — 50 g