1
Pour the vegetable broth into a pitcher.
Buckwheat Noodles
Refreshing buckwheat noodle recipe made with a healthy, natural seasoning sauce.
KoreanNoodles
📝 16 steps
What You'll Need
Buckwheat noodlesas needed
Vegetable broth4 cups
Amino soy sauce1/4 cup
Concentrated apple juice1/2 cup
Cucumberas needed
Avocadoas needed
Tomatoas needed
Grated radish1 tbsp
Green onionas needed
Radish sproutsas needed
Seaweed (nori)as needed
Iceas needed
Instructions
2
Add the amino soy sauce to the vegetable broth.
3
Add the concentrated apple juice and mix to create the soup base.
4
Place the prepared soup base in the refrigerator to chill.
5
Finely shred the cucumber and set aside.
6
Slice the tomato on a cutting board and set aside, then slice the avocado.
7
Grate the radish using a grater.
8
Finely chop the green onion.
9
Pour plenty of water into a large pot, bring to a boil, and cook the buckwheat noodles.
10
Test the noodles while boiling, and once fully cooked, rinse them twice in cold water to remove heat and drain.
11
Place the cooked buckwheat noodles into a cold noodle bowl.
12
Add ice on top of the noodles.
13
Top with the prepared garnishes: cucumber, tomato, avocado, radish sprouts, green onion, and seaweed.
14
Add one tablespoon of grated radish.
15
Pour in a generous amount of the chilled soup base.
16
Finish by adding the seaweed on top.