Cold Green Soba Noodle Soup
Light, fresh, and full of flavor: This cold green soba noodle soup is the perfect refreshment for warm days. With crisp vegetables, delicate herbs, and Asian flavors, it brings summer lightness directly to your bowl.
20 minutes
Total Time
7 Minutes
Cooking Time
13 minutes
Preperation Time
Ingredients
| FOR THE SOUP: | |
| 1 tsp | yellow curry paste |
| 1 tsp | Crispy Chili Oil |
| 1 handful | fresh mint |
| Juice of 1 | lime |
| 1–2 handfuls | spinach |
| Salt | |
| 400 ml | coconut milk |
| FOR GARNISH & TOPPINGS: | |
| 200 g | Soba noodles |
| 1 | egg |
| 1/2 | cucumber |
| 2 | radishes |
| Black sesame seeds | |
| 1 | spring onion |
| Crispy Chili Oil | |
| Lime juice |
Instructions
Step 1 of 7:
Blend the soup: In a bowl, finely blend the curry paste, Crispy Chili Oil, mint, lime juice, spinach, salt, and coconut milk. Chill.
Step 2 of 7:
Boil the water: In a Viseo® Pro pot, bring water for the noodles to a boil. At the same time, heat water for the egg in the small Viseo® Pro pot.
Step 3 of 7:
Prepare the vegetables: Use a vegetable peeler to shave 1/2 cucumber into thin strips. Slice the radishes thinly. Cut the spring onion into fine rings.
Step 4 of 7:
Cook the egg: Boil the egg for 6.5 minutes, rinse under cold water, and peel.
Step 5 of 7:
Cook/soak the soba: Add the soba noodles to the hot water (approx. 5 minutes, preferably just let them soak). Drain and briefly rinse cold.
Step 6 of 7:
Assemble: Divide the noodles between bowls, top with cucumber + radishes, and pour over the cold soup. Halve the egg and place on top.
Step 7 of 7:
Finish: Extra lime juice, a little Crispy Chili Oil, black sesame, spring onion.
