Soba fredda con alghe kombu tororo

Soba fredda con alghe kombu tororo

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If you are after a summertime food that will fill you up and cool you down at the same time, this soba noodle soup is just the ticket. Served in a cold, savoury broth, shaved 'tororo' kombu kelp, this soup is made up of soba noodles, tsuyu soup stock, and assorted garnishes. By keeping this dish light and delicate, it serves the dual purpose of filling you up and making you feel refreshed in even the hottest of summer days.


1 bundles soba noodles
1 okra
1 tsp tororo seaweed
2 shiso leaves
1 umeboshi
tsuyu soup base


  1. Boil the soba noodles according to the instructions on the package.
  2. While soba is boiling, slice the okra into thin rounds and shred the shiso leaves into thin strips.
  3. Drain the soba and rinse in cold water to stop the cooking process and retain the chewiness of the noodles.
  4. Arrange the soba on a plate and put the okra, shiso, and tororo seaweed on top. Finish with an umeboshi.
  5. Dilute the tsuyu if needed, and mix with wasabi (optional). Pour over the soba. Serve chilled for a light summer noodle dish.