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noodles.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<meta name="viewport" content="width=device-width, initial-scale=1.0" />
<title>Cold buckwheat noodles</title>
</head>
<body>
<h1>Noodles</h1>
<img
src="https://doobydobap.com/wp-content/uploads/2021/07/IMG_0153-768x1024.jpg"
alt="soba noodles"
/>
<p>
Cold buckwheat noodles are a popular dish in Asia, especially in Korea and
Japan. Naeng momil origins come from Japanese zaru soba and the two are
very similar.
</p>
<h2>Ingredients</h2>
<div>
<ul>
<li>½ leek</li>
<li>½ onion</li>
<li>1 tsp ginger</li>
<li>1 cup light soy sauce</li>
<li>½ cup sugar</li>
<li>1 cup sake</li>
<li>1 sheet kombu</li>
<li>1 cup water</li>
<li>½ cup bonito flakes</li>
<li>100g daikon radish</li>
<li>2 tsp wasabi</li>
<li>1 scallion, thinly sliced</li>
<li>200g soba</li>
</ul>
</div>
<h2>Instructions</h2>
<div>
<ol>
<li>
Char the leek and onion until it’s blackened and blistered. Use a blow
torch or put under broiler settings on your oven. This process helps
give the broth a smoky and deep flavor.
</li>
<li>
Add the leek and onion to a pot. Add ginger, soy sauce, sugar, sake,
kombu, and water. Reserve the kombu for later!
</li>
<li>
Turn the heat on high and until the mixture starts to bubble. Lower
the heat to a simmer and reduce the broth for 20 minutes or until the
onions and leeks have turned translucent and let out their flavors.
</li>
<li>
Turn the heat off and add the bonito flakes. Let it steep in the
residual heat for 10 minutes.
</li>
<li>
Strain the broth. Cool the mixture down and set it aside in a fridge.
</li>
</ol>
<h3>Assembly</h3>
<ol>
<li>
Grate the daikon radish. If you don’t have a grater, use a food
processor or a blender. Add a little water to help it blend easier.
</li>
<li>
Strain the daikon by squeezing out the liquid with your hands. Form
into small balls.
</li>
<li>
Cook the soba noodles according to package directions. PRO TIP: The
noodles will boil over if left unattended! Have a jug of cold water
ready next to the pot so that when it starts foaming and rising you
can add a dash of cold water to bring the water down.
</li>
<li>
Drain the noodles and wash the noodles under cold water. This process
prevents the noodles from cooking further and allows them to retain a
springy and chewy texture.
</li>
<li>
Pour ½ cup of broth for each person. Add equal parts ice to the broth.
</li>
<li>
Add the grated radish and wasabi to your liking to the broth. Start by
putting ½ tbsp of grated radish in the broth first and see!
</li>
<li>
Dip your soba noodles into the concentrated broth. Slurp and enjoy 🙂
</li>
</ol>
</div>
</body>
</html>