How to Make Cold Cucumber Soba – Quick Summer Meal
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| How to Make Cold Cucumber Soba – Quick Summer Meal |
The past few days have been unbearably hot. Maybe that's why I don't feel like eating much (can you believe it?) and I don't want to stand in front of the stove either. After thinking for a while about what to have for lunch today, I came up with this idea: cold cucumber soba.
All you need to cook is the soba noodles, so you won't break a sweat in the kitchen. It's a light, refreshing dish that's perfect for summer.
Ingredients
Soba noodles (메밀국수)
Cucumber(오이)
Korean soy sauce (Joseon ganjang, 국간장 or 조선간장)
Chopped green onion (다진 대파)
Minced garlic (다진 마늘)
Plum syrup (or sugar/oligodang if you don't have it)
Tsuyu (optional)
Dried seaweed (gim, 김)
Cold water
Instructions
Prepare the cucumber Julienne the cucumber and mix it with Korean soy sauce, green onion, and garlic. Chill it in the fridge.
Cook the noodles Boil the soba noodles according to the package instructions. Rinse them well in cold water, then drain.
Make the broth Mix cold water with a bit of tsuyu to make the broth. Since the cucumber is already seasoned, keep the broth slightly on the light side.
Assemble the dish Place the noodles in a bowl, top with the chilled cucumber, and pour over the broth just enough to barely cover the noodles.
Finish with toppings Lightly toast the dried seaweed, crumble or cut it into strips, and sprinkle on top. You can also add a few ice cubes to make it extra cold.
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