Refreshing Summer Delight: Homemade Buckwheat Noodles
Beat the summer heat with a cool and delicious bowl of homemade buckwheat noodles!
Enjoy refreshing buckwheat noodles (soba-style) easily at home. While dipping in a sauce is a popular option, I prefer to prepare a light, savory broth in advance, chill it in the refrigerator, and then pour it over the noodles. The combination of fresh radish juice and katsuobushi-based broth aids digestion and offers a wonderfully cooling experience that banishes the heat.
Essential Ingredients- Buckwheat noodles, 2 servings
- Chungjungone Katsuobushi Broth Base (8x concentrate), 1/2 cup
- Radish, 1 piece (approx. 5cm long)
- Beetroot, a small amount (for garnish)
- Onion, a small amount (for garnish)
Cooking Instructions
Step 1
First, let’s prepare the garnishes. Thinly julienne the beetroot or use a decorative cutter to create shapes, then soak them in water to release some color. Finely julienne the onion and soak it in cold water for about 10 minutes to remove its sharp pungency, making it pleasantly mild. Chop the green onions finely.
Step 2
This is the star ingredient for our refreshing noodles: ‘Chungjungone Katsuobushi Broth Base’, the secret to a delicious bowl.
Step 3
Since the Chungjungone Katsuobushi Broth Base is an 8x concentrate, dilute it with water according to the package instructions to create your broth. Chill it thoroughly in the refrigerator. You can make the broth slightly richer if you prefer, or add ice cubes for an extra frosty treat.
Step 4
Grate a piece of fresh radish to extract its juice. Radish juice is rich in digestive enzymes, helping to ensure a comfortable feeling even after enjoying a cold meal. It’s especially beneficial for those seeking a light and easy-to-digest meal during hot summer days.
Step 5
Now, it’s time to cook the buckwheat noodles. Bring a generous pot of water to a rolling boil. Once the water is boiling vigorously, add the 2 servings of buckwheat noodles and begin cooking.
Step 6
As the noodles begin to boil, add about a cup of cold water to reduce the temperature. Once it boils again, add another cup of cold water. Repeat this process 2-3 times. This technique helps to achieve perfectly chewy and tender noodles. After cooking, drain the noodles and rinse them thoroughly under cold running water, rubbing them gently with your hands to remove excess starch. Cooking times can vary depending on the type of buckwheat noodles, so be sure to check for doneness. Thicker noodles may require a longer cooking time.
Step 7
Arrange the perfectly cooked buckwheat noodles attractively in a serving bowl. Spoon about 2 tablespoons of the freshly grated radish juice over the noodles. Neatly arrange the julienned onion and beetroot garnishes on top. Finally, pour the chilled katsuobushi broth over everything. Add a few ice cubes and the chopped green onions for a beautiful presentation. Your refreshing and delicious bowl of buckwheat noodles is now ready to be enjoyed!
