Kimchi Soba
Kimchi Soba recipe – perfect for a refreshing and spicy meal when you have no appetite!
Ingredients
Main ingredients
- Buckwheat Noodles (Dried) 100 g
- Aged Kimchi 80 g
- Cucumber 30 g
- Ready-made Soba Broth 250 ml
- Seasoned Roasted Seaweed 2 g
Seasonings/Sauce
- Sugar 0.25 Tbsp
- Sesame Oil 0.25 Tbsp
- Toasted Sesame Seeds 1 tsp
- Wasabi Paste 0.25 tsp
Nutrition summary
Carbohydrates
68 g
70%
Protein
16 g
17%
Fat
6 g
13%
Cooking steps
-
1
Remove the filling from aged kimchi and slice it finely into 0.5cm strips.
-
2
In a bowl, mix the sliced kimchi with 0.5 tbsp sugar and 0.5 tbsp sesame oil, massaging to mellow out the sourness.
-
3
When water comes to a boil in a pot, add the buckwheat noodles. Pour cold water when bubbles appear and cook for 4–5 minutes until fully done with no firm center.
-
4
Immediately rinse the cooked noodles in ice water or cold running water to remove all starch, then squeeze out the excess moisture.
-
5
Place the noodles in a bowl, pour chilled soba broth, and top with seasoned kimchi, julienned cucumber, and roasted seaweed flakes to finish.
