Japanese Style Buckwheat Noodle (Soba, Momil Guksoo)  

Ingredients:
8 oz of buckwheat noodle serves 2 (momil kooksoo in Korean, soba noodle in Japanese), radish (Chinese daicon) 1/8 or less, 1 sheet of roasted sea laver, wasabi 1/2 Tbs, 1 green onion 

Soup Stock 3 Tbs of soy sauce, 1/2 Tbs or more of sugar, 3 Tbs of rice wine, 1/2 piece of dashima (Dashima is kelp, thicker than sea weed and sea laver, optional)

Directions:
    1. In a sauce pan, pour 3 cups of water and dashima to boil for about 15 minutes or until becomes dashima stock. (If you don't have dashima, use dried anchovy to make soup stock.)

    2. Add soy sauce, sugar, rice wine and boil about 2 minutes. Take out dashima. 

    3. Put the stock in the refrigerator to cool down. 

    4. Grind radish (daicon) on a grinder.  Chop green onion finely. 

    5. Cut roasted sea laver into thin strips (2 inch length). 

    6. In a big pot, boil water and add noodle.  Cook noodle by the direction on the package.  Wash under cold water, and drain water in a sift or bamboo basket (if you have). 

    7. In plates (bamboo dish, if you have them), place drained noodle and put sea laver strips on top.  Serve with cold stock, chopped green onion, grinded radish and wasabi on the side. 

    8.  A person can add green onion and radish into the stock, and dip noodle into stock before eat. 

This is a good recipe during summer. Stock should be cool.  

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