Quick And Easy Cold Soba Dishes

How To Prepare

1. 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.

2. 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

3. 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.