Chilled Soba Noodle Soup with Pear and Sweet Sour Cucumber

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Chilled Soba Noodle Soup with Pear and Sweet Sour Cucumber 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

270g Hakubaku soba noodles
1tsp Sesame oil
1 litre Vegetable stock
5cm piece White radish (finely julienned)
1/2 Cucumber (finely sliced)
1&1/2tsp Rice wine vinegar
1/2tsp Sugar
1 pinch Cayenne pepper
1 pinch Paprika
2 Eggs (hard boiled & sliced)
1/2 Pear (asian or regular, peeled, cored & sliced thinly)
Salt (for coating cucumber)

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Recipe By: Hakubaku

Serves 2 adults

Introduction

How many soups do you know that contain pear and boiled egg?


Method

STEP ONE:CUCUMBER
Place the cucumber in a colander.
Toss with salt to coat and leave for one hour.
Rinse then drain well and dry on kitchen paper.
Place in a bowl and combine with the rice wine vinegar, cayenne pepper and paprika.
Set aside in fridge.

STEP TWO:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well and place in a bowl, then add sesame oil and 125ml of the vegetable stock and gently toss.
Set aside in fridge.

STEP THREE:WHITE RADISH
Cook the radish in a pan of boiling water until tender (about 10 minutes).
Drain, reserving 225ml of cooking water. Add reserved cooking water to the remaining vegetable stock.

STEP FOUR:SERVING
Using 2 deep serving bowls or 4 smaller serving bowls, place the noodles evenly amoung each.
Ladle over the stock.
Place the egg slices, cucumber and pear on top.
Serve chilled.