Cold soba noodles topped with shredded dried seaweed 荞麦冷面 (Chinese) / ざるそば (Japanese)

| By: Kendra Ding |

In the summer, the temperature just might drive us crazy. Even the appetite of a foodie will be influenced greatly because of the weather. Cooking in the kitchen in the summer can be hard work. Therefore, cold soba noodles have become one of the most popular choices for Asians to enjoy a healthy meal without sweating heavily in summer. During the pandemic, cold soba noodles received more and more popularity among Asians because of their long shelf life. Here, we are going to have a look at how to make this easy and fabulous dish!

Ingredients

Yield: 1 serving

Prep & cooking time: 15 minutes

Base:

• approximately 120 grams of soba noodles

Sauce:

• pure water

• 2 pieces of edible ice

• soy sauce or any salty sauce that you like

Garnishes:

• dried seaweed

• fish floss or any toppings you like

Cooking Instructions

Noodles:

1. Put some filtered tap water or bottled water into a pot

2. Boil the water until bubbles appear

3. Put the soba noodles into the pot and lower the heat. Then cook the soba noodles for 5 minutes

4. Prepare a wooden filter over a plate or a large colander

5. Take the soba noodles out and wash with cold, drinkable water for 2 minutes

6. Put the noodles into a fridge or with ice for 5 minutes while you make the sauce

Sauce:

1. Put a piece of edible ice into a bowl for 1 minute to cool the container and then take it out

2. Then put some soy sauce, the amount depending on your preference

3. Put another edible ice into the soy sauce

Garnish:

1. Take the soba noodles made before

2. Tear some dry seaweeds and put it on top of the soba noodles

3. Add other condiments, such as fish floss, onto the seaweed