When I lived in Japan there were summer days that sizzled with heat. Dipping cold buckwheat noodles in a cold dipping sauce was about as refreshing as you could imagine.
This is an adaptation from Mark Bittman’s Cold Soba Noodles With Dipping Sauce on NYT cooking.
I decided to make it a noodle soup rather than dip the noodles in to a dipping sauce. And rather than buckwheat noodles, I use potato thread mung bean noodles. or organic sweet potato noodles.
Japanese Inspired Cold Noodles In Broth
Ingredients
50-60 grams potato thread mung bean noodles or 60 grams organic sweet potato noodles
Broth
1 cup homemade vegetable soup stock
1/3 cup No soy sauce (or 1/4 cup soy sauce)
1 tsp pure porcini powder
1 tbs pure honey
1 tbs fresh lime juice
1 tsp ginger, peeled and grated
1 inch of daikon, peeled and grated
1 clove garlic, peeling and grated
1/2 tsp Himalayan pink salt (if using No soy sauce)
sesame seeds, toasted (for topping)
scallions or chives, thinly sliced (for topping)
togarashi spice mix (for topping)
Method
In a soup bowl, pour in the soup stock, No soy sauce, lime juice, pure honey, salt and porcini powder. Peel and grate the ginger, daikon and garlic. Add to the broth and put in the refrigerator.
Soak the noodles for five minutes if using potato thread and mung noodles. If using organic sweet potato noodles, bring a pot of filtered water to a boil and cook noodles for about 7 minutes or follow package instructions. When the noodles are finished cooking, rinse in cold water.
Toast the sesame seeds in a small non stick frying pan until they are golden brown. Thinly slice the chives.
Take out the soup broth, taste and adjust if necessary. Add the cold noodles. Top with the toasted sesame seeds, thinly sliced chives and togarashi.
