Kimchi and Tofu Cold Soba
Buckwheat noodles topped with aged kimchi, silken tofu cubes, and toasted seaweed.
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Ingredients
- 200 grams Soba (buckwheat) noodles
- 1 block (300g) Silken tofu, cubed
- 1/2 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
- 1/4 cup Toasted seaweed (Nori) strips
- 2 stalks Green onions, sliced
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Bring a large pot of water to a boil and cook the soba noodles according to package instructions (usually 4-5 minutes).
- 2
Drain the noodles and immediately rinse them under cold running water, rubbing them gently to remove excess starch.
- 3
In a small bowl, whisk together the soy sauce, kimchi brine, sesame oil, rice vinegar, and honey to create the dressing.
- 4
Place the chilled noodles in a serving bowl and toss them with half of the prepared dressing.
- 5
Carefully cut the silken tofu into 1-inch cubes and place them on top of the noodles.
- 6
Add the chopped aged kimchi next to the tofu.
- 7
Drizzle the remaining dressing over the tofu and kimchi.
- 8
Garnish with toasted seaweed strips, sliced green onions, and sesame seeds before serving immediately.
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