Cold Buckwheat Noodles
This is the simplest way to enjoy the taste of buckwheat soba noodles, and is ideal for hot weather.
- 100g soba noodles
- 1 spring onion
- 1 bud of myoga (optional) *myoga=Japanese ginger
- some wasabi
- 150ml cold mentsuyu
- Chop up the spring onion into 2mm widths. Chop the myoga into 2mm widths, soak it in water and then drain it.
- Transfer the soba to cold water immediately after cooking, squeeze it gently, and then drain it. Arrange the soba on a serving plate, and sprinkle with the nori (cut into fine strips).
- Serve the cold mentsuyu in a deep bowl. Arrange the spring onion, myoga, and wasabi on a small plate, so that people can add the condiment they like to their own cold dashi before eating.