Buckwheat cold noodles

Overview

Half a pound of dry soba noodles can make cold buckwheat noodles for three people.

Wash the kelp and soak it for more than half an hour.
Peel the white radish and cut into large pieces. Wash the apple and cut it into thick pieces.
Add kombu, daikon and apple to a soup pot, add water and simmer for two hours.
After two hours, the white radish has been stewed until soft and glutinous. Add the bonito flakes, season with an appropriate amount of salt and a spoonful of light soy sauce, turn off the heat and simmer until warm.
Remove the bonito flakes and ingredients, and what remains is the soup stock.
Put the soba noodles in a pot of cold water, add a small bowl of cold water and continue to boil until cooked.
Take out and cool.
Drain the soba noodles and add ice cubes.
Pour in purified water and refrigerate until ready.
Mix light soy sauce, cooking wine, and white sugar in a ratio of 1:1:1.
Add kombu stock to make cold noodle soup.
Wash the okra and cut off the head and tail.
Let go and fly quickly in the water.
Toss in the cold.
Cut into small pieces.
Drain the soba noodles, spread them on a plate, top with okra, poached eggs and chopped nori.
You can also add tomatoes or yams, etc.
Take a pair of chopsticks and dip the soba noodles into the soup. It tastes sour and sweet, appetizing, and has a soft, chewy texture.