1
Slice the ginger and garlic cloves, and cut only the white parts of the green onions to prepare.
Rich Buckwheat Soba (Cold Soba) Broth Without Tsuyu
A homemade buckwheat soba broth recipe that achieves a deep, savory flavor without store-bought tsuyu by brewing it directly with katsuobushi.
KoreanNoodles
⏱️ 25 min total📝 9 steps
What You'll Need
Water1,500ml
Dried anchovies for broth1 handful
Dried kelp2~3 sheets
Garlic3~4 cloves
Ginger1 piece
Green onionA little
Cheongju (refined rice wine)1/2 cup
Katsuobushi30g
Brewed soy sauce1 cup
Sugar1/2 cup
Instructions
2
Soak the dried kelp in lukewarm water beforehand to remove the slimy residue.
3
In a pot, add water, dried anchovies, kelp, garlic, ginger, green onion, and Cheongju, and boil thoroughly for about 20 minutes.
⏱️ 20m 0s4
Once the broth boils, reduce the heat, skim off any foam, and simmer gently.
5
Remove all the solid ingredients from the broth and strain through a cheesecloth.
6
With the heat turned off, add 30g of katsuobushi, let it steep for about 1 minute, then strain through a cheesecloth again.
⏱️ 1m 0s7
Add 1 cup of brewed soy sauce and 1/2 cup of sugar to the brewed broth, turn on the heat, and bring to a boil once more.
8
Cook the buckwheat noodles in boiling water for 4 minutes.
⏱️ 4m 0s9
Remove the cooked buckwheat noodles and rinse them in cold water about three times to remove the starch.