Ingredients (1 serving)
Soba noodles | 100g |
---|---|
Seaweed sheet | As needed |
Scallions | As needed |
Daikon (Japanese radish) | 1/8 |
Water | 300ml |
Soba noodle sauce | 200ml |
S&B Wasabi Paste | Desired amount |
Directions
- Mix the soba noodle sauce into the water to make soup stock. Put it in a Ziploc freezer bag and freeze for 1 to 2 hours or until half the soup has a sherbet-like texture.
- Grate the daikon.
- Boil the soba noodles according to the package directions. Put the noodles in cold water and drain.
- Put the soup taken out from the freezer into a bowl. Put the soba noodles and grated daikon in the bowl, and sprinkle with the seaweed (cut or broken into small pieces). Garnish with scallions and wasabi as desired.