Refreshing Bowl of Buckwheat Soba with Tsuyu
A refreshing one-bowl dish of buckwheat soba made simple with store-bought tsuyu and crushed ice broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Mixing store-bought tsuyu with water and crushed ice keeps the chilled broth from watering down as you eat. Kneading the boiled buckwheat noodles in cold water washes away excess starch, leaving them wonderfully chewy. Served with pungent wasabi and grated radish, it is an easy dish to enjoy during the hot summer.
- Servings
- 2 servings
- Cook time
- 4 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Buckwheat noodles2 servings, 200 g
- Korean radish (mu)100 g
- Large green onion (daepa) (or scallions (jjokpa))1/2 stalk
- Seasoned dried seaweed sheets1 pack
- Wasabi1/2 tbsp
Chilled soba broth (2 servings)
- Tsuyu2/3 cup
- Bottled water (or 2 cups bottled water + 2 cups crushed ice)4 cups
- Radish sprouts also make a nice garnish.
Steps
Grate the radish and slice the green onion
Thinly slice the green onion into rounds.
Grate the radish on a grater, place it in a strainer, and press gently to drain excess moisture.
Make the chilled buckwheat soba broth
Pouring 4 cups of bottled water into 2/3 cup of tsuyu gives you roughly the right seasoning. A ratio of tsuyu to bottled water around 1:4 or 5 works well.
Pour in 2 cups of bottled water and add 2 cups of crushed ice for the rest to season the broth and make it ice-cold.
If you season it completely first and then add ice, the broth can turn bland while eating.
When making cold soups, adding ice instead of water keeps the broth cold without getting watered down as you eat.
You can also add sweetness to taste.
Boil the buckwheat noodles
Add the buckwheat noodles to rolling boiling water.
Stir with chopsticks so they do not stick together, and boil for about 4 minutes.
Rinse immediately in cold water.
Kneading the noodles by hand to completely wash away the starch keeps the broth clear and gives the noodles a much chewier texture.
Drain in a strainer.
Finish the dish
Place the noodles in a bowl and add the grated radish, wasabi, and broth.
Top with the chopped green onion and dried seaweed sheets to finish.
You can also add a splash of lemon juice for a refreshing touch.
It looks refreshing just to see it.
Using tsuyu makes a bowl of buckwheat soba come together in the time it takes to boil the noodles.
Ppunwife's tips
- If you season the broth completely and then add ice, it can become watered down while eating. When making cold soups, substituting ice for part of the water keeps the broth cold without getting diluted as you eat.
- Kneading the noodles with your hands to thoroughly remove the surface starch keeps the broth clear and makes the noodles much chewier.
- Mix the wasabi well into the broth before eating so you do not get a clump of it in one bite.
FAQ
How do I prevent the broth from watering down as the ice melts?
Instead of seasoning the broth fully and adding ice later, substitute crushed ice for half of the required water. This keeps the broth chilled at a steady level of seasoning until the end.
What is the secret to getting chewy buckwheat noodles?
Rinse the noodles in cold water right after boiling and rub them thoroughly with your hands to wash away surface starch. This prevents the broth from turning cloudy and gives the noodles a much springier bite.
Are there other garnishes or seasonings that pair well with this dish?
You can add radish sprouts as a garnish if you like, or add a squeeze of fresh lemon juice at the end for a refreshing citrus accent.
Can I use other types of green onion instead of large green onion?
Yes, you can substitute thinly sliced scallions (jjokpa) as a garnish instead of large green onion.
