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Snabba, enkla, kalla sobarätter

Snabba, enkla, kalla sobarätter

  • Recipe parson20160119 26781 hqf99x Räcker till 1
Betyg av 25 personer
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Betygsätt detta recept:

Svalka av dig med dessa tre snabba, enkla, kalla sobarätter under de varma vår- och sommarmånaderna. Vi garanterar att dessa sobavarianter med aubergine och daikonrättika, skinka och gurka, och knapriga bovetegroddar både kommer att svalka av dig och få dina smaklökar att sjunga.

Ingredienser

Please refer to individual recipes.

Så här gör du

  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.

Ingredients20160119 26781 1qjvetq

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