Refreshing Summer Delight: How to Make Cold Soba Noodles (Rei Momi)
Make Refreshing Cold Soba Noodles (Mori Soba) at Home
Today, just like yesterday, I’ve prepared a special dish perfect for summer enjoyment. This Rei Momi (cold soba) is a delightful and refreshing meal.
Broth Ingredients- 1/3 cup mentsuyu (Japanese noodle soup base, adjust water ratio to taste)
- 3 cups water (Basic ratio is 1:3 mentsuyu to water, but adjust to your preference if too salty)
Cooking Instructions
Step 1
We’ll be making cold soba noodles for two servings. You’ll need: 1/3 cup mentsuyu, 3 cups water, radish sprouts, 4 scallions, 1 piece of radish (approx. 3cm), two 500-won coin sized portions of soba noodles, and 1 pack of seasoned laver. (Note: One 500-won coin sized portion of soba noodles is approximately one serving.)
Step 2
Prepare a large bowl, suitable for cold noodles. Line the inside of the bowl with a plastic wrap or sealable bag. This makes cleanup much easier later.
Step 3
Measure out 1/3 cup of mentsuyu and 3 cups of water. The standard ratio is 1 part mentsuyu to 3 parts water, but feel free to adjust the water amount if you prefer a less salty broth.
Step 4
Pour the mentsuyu and water into the plastic-lined bowl. Securely tie the top of the plastic wrap. Place the bowl in the freezer until it’s lightly frozen, creating a slushy, icy broth. This icy texture makes the cold soba even more refreshing and appealing. Adjust the seasoning to your personal taste – there’s no single right answer!
Step 5
Take the 3cm piece of radish, wash it thoroughly, peel it, and then grate it finely using a blender or a grater. Place the grated radish in the refrigerator to keep it cold until serving.
Step 6
Open the pack of seasoned laver (gim) and cut it into long, thin strips using scissors. Finely chop the 4 scallions for garnishing.
Step 7
Now, let’s cook the soba noodles. Bring a pot of water to a rolling boil. Add the soba noodles (approximately two 500-won coin sized portions for two servings) and cook for about 4 minutes. Be careful not to overcook them, as soba noodles can become mushy if boiled for too long.
Step 8
Once cooked, immediately drain the soba noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them well in a colander.
Step 9
Arrange the drained soba noodles attractively in your serving bowls. If you like, add a dollop of karashi (Japanese mustard) according to your preference. Pour the chilled, icy broth over the noodles. Top with the grated radish.
Step 10
It’s time for the final touches! Garnish generously with the chopped scallions, the strips of seasoned laver, and a sprinkle of fresh radish sprouts.
Step 11
Voila! Your delicious and visually appealing cold soba noodles, a perfect summer treat, are ready! Enjoy this refreshing dish!
