Cold soba noodle soup with creamy tahini

Name: Cold soba noodle soup with creamy tahini
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 7 oz soba noodles; 2 eggs; 1 clove garlic; 4 tbsp tahini; 1 tbsp miso paste; 1 tbsp soy sauce; 1 lime; 1.75 cups soy milk; 0.5 cucumber; 1 scallion; 0.5 cup water (cold); 6 ice cubes; sugar; salt; sesame seed (for garnish); spicy chili crisp (for garnish)

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Carolin Roitzheim

Food Editor at Kitchen Stories

"You need refreshing, creamy, and satisfying dishes for the summer, which can all be found in my personal summer comfort dish: The cold soba noodle soup with tahini. Inspired by viral trends and loosely based on the Korean classic Kongguksu (a cold soy milk noodle soup); this recipe brings together a creamy broth, tender noodles, and crunchy toppings we all love in one bowl. Even though the summer is a little moody this year, this soup is still the perfect cool-down trick. The velvety tahini-soy milk broth, fresh lime, and spicy chili crisp create a light, flavorful plate full of mid summer love that will satisfy you on any summer day–hot or rainy! The broth is also just perfect for a meal prep week, just prepare it in advance and keep it in the fridge for the next tahini broth day. When it comes to toppings, anything that adds freshness, crunch, or spice is fair game: Think radishes, herbs, or toasted nuts. For a vegan version, simply skip the egg and go for tofu instead."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

soba noodles

1 clove

4 tbsp

1 tbsp

1 tbsp

400 ml

soy milk

cucumber

scallion

100 ml

water (cold)

ice cubes

sugar

salt

sesame seed (for garnish)

spicy chili crisp (for garnish)

Utensils

2 pots (small), fine grater, 2 bowls, whisk, cutting board, knife, peeler

Nutrition per serving

Cal722

Fat24 g

Protein31 g

Carb107 g

Step 1/4
- 2 eggs
- 100 ml water (cold)
- 200 g soba noodles
- 2 pots (small)
Soft-boil eggs in a small pot for approx. 7 min., then rinse with cold water, peel and halve them. Cook soba noodles in another small pot according to package instructions, for approx. 5 min. Drain and immediately rinse with cold water as well.
Step 2/4
- 1 clove garlic
- 4 tbsp tahini
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 lime
- 400 ml soy milk
- salt
- sugar
- fine grater
- 2 bowls
- whisk
Meanwhile, for the tahini broth, start by grating half of a garlic clove directly into each serving bowl and mix with tahini, miso paste, soy sauce, lime juice, and soy milk until you have a creamy broth. Season with salt and sugar to taste.
Step 3/4
- ½ cucumber
- 1 scallion
- cutting board
- knife
- peeler
Next, prep the toppings. Slice cucumber into thin ribbons with a peeler, and cut the green part of scallions into fine, diagonal rings.
Step 4/4
- 6 ice cubes
- spicy chili crisp (for garnish)
- sesame seed (for garnish)
Add chilled noodles to the bowls with tahini-soy milk broth. Add a few ice cubes, then top with cucumber, halved egg, and any additional toppings you like. Finish with a drizzle of chili crisp, and sprinkle with scallions and sesame seeds.
Enjoy your meal!