Quick And Easy Cold Soba Dishes

Serves 1
20 minutes

Rated by 25 people

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Cool down during the warm spring and summer months with any of these three quick and easy cold soba dishes – aubergine and mooli soba, ham and cucumber soba, and crunchy buckwheat sprout soba. We guarantee that all of these will cool you down as well as have your tastebuds singing.

Ingredients

Please refer to individual recipes.

How To Prepare

Aubergine & Mooli Soba Salad
80g soba noodles
1 whole aubergine
50ml diluted tsuyu
grated mooli radish
whole umeboshi plum
green perilla leaf

Pierce aubergine several times with a fork. Add to a pot of boiling water (ensuring that the whole aubergine is covered) and allow to boil for 10-15 minutes or until soft. Once ready, rinse with cold water to prevent further cooking. Cut into thin slices.

In a separate pot of boiling water, add dried soba and allow to cook for 4-6 minutes, or until the soba reaches your desired softness. Once done, rinse with cold water to prevent further cooking, shake off any excess water and add the noodles to a bowl.

Pour tsuyu over the soba, then lay the aubergine slices, grated mooli, umeboshi plum, and perilla leaf on top.
Ham & Cucumber Soba Salad
80g soba noodles
wakame seaweed
ham
cucumber
50ml diluted tsuyu
tempura flakes

Add dried soba to a pot of boiling water and allow to cook for 4-6 minutes, or until the soba reaches your desired softness. Once done, rinse with cold water to prevent further cooking, shake off any excess water.

Prepare other ingredients while soba is cooking. Add dried wakame seaweed to a bowl full of plenty of water and wait until the wakame rehydrates. Meanwhile, slice the ham and cucumber into bite-size strips.

Add cold soba to a bowl or plate, and pour tsuyu over the noodles. Shake off excess water from rehydrated wakame and lay on top, along with ham, cucumber, and tempura flakes
Crunchy Buckwheat Sprout Soba Salad
80g soba noodles
buckwheat sprouts
50ml diluted tsuyu
tempura flakes

Add dried soba to a pot of boiling water and allow to cook for 4-6 minutes, or until the soba reaches your desired softness. Once done, rinse with cold water to prevent further cooking, shake off any excess water.

While soba is cooking, wash, dry, and shred buckwheat sprouts into bite-size pieces.

Add cold soba to a bowl or plate, and pour tsuyu over the noodles. Arrange shredded buckwheat sprouts on top, then finish with sprinkles of tempura flakes.