Japanese · Lunch
Cold Buckwheat Noodles (Low-Calorie)
Chilled soba noodles with a light soy-mirin dipping sauce, cucumber ribbons, scallion, toasted sesame seeds, and nori strips. A vegetarian Japanese noodle dish served cold with wasabi on the side for a refreshing, clean-flavored summer plate.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
338Calories
12.3gProtein
3.1gFat
67.8gCarbs
10.4gSugar
4.5gFiber
1594mgSodium
0mgChol
0.4gSat Fat
346mgPotassium
59mgCalcium
2.6mgIron
0mcgVitamin B12
4.8mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Slice cucumber into thin ribbons with a vegetable peeler, slice the scallion thinly, and cut nori into thin strips; set aside.
2
Boil
Bring a medium pot of water to rolling boil over high heat and cook soba noodles for 4 to 5 minutes, stirring once, until just tender.
3
Rinse
Drain noodles in a colander and rinse under cold running water for 1 minute until surface starch washes off and water runs clear.
4
Chill
Transfer rinsed noodles to ice water and chill for 10 minutes until firm and cold.
5
Simmer
In a small saucepan over medium heat, combine kombu-dashi, soy sauce, mirin, and sugar; simmer 2 minutes until sugar dissolves, then cool.
6
Plate
Drain noodles well and mound in a serving bowl, arrange cucumber, scallion, and nori on top, scatter sesame seeds, and serve with sauce and wasabi.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g dry soba noodles
- 1/2 cup120ml kombu-dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sugar-white
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 11 sheet nori
- 1 tsp1 tsp wasabi paste
