Kimchi and Tofu Cold Soba

Ingredients

• 200 grams Soba (buckwheat) noodles
• 1 block (300g) Silken tofu, cubed
• 0.5 cup Aged kimchi, chopped
• 2 tablespoons Kimchi brine
• 2 tablespoons Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Honey or sugar
• 0.25 cup Toasted seaweed (Nori) strips
• 2 stalks Green onions, sliced
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Bring a large pot of water to a boil and cook the soba noodles according to package instructions (usually 4-5 minutes).

2. 2

   Drain the noodles and immediately rinse them under cold running water, rubbing them gently to remove excess starch.

3. 3

   In a small bowl, whisk together the soy sauce, kimchi brine, sesame oil, rice vinegar, and honey to create the dressing.

4. 4

   Place the chilled noodles in a serving bowl and toss them with half of the prepared dressing.

5. 5

   Carefully cut the silken tofu into 1-inch cubes and place them on top of the noodles.

6. 6

   Add the chopped aged kimchi next to the tofu.

7. 7

   Drizzle the remaining dressing over the tofu and kimchi.

8. 8

   Garnish with toasted seaweed strips, sliced green onions, and sesame seeds before serving immediately.