Cold buckwheat noodles

INGREDIENTS

For beef stock:

• Beef with bones – 1 kg
• Water – 4 L
• Onion – 1 pc
• Carrot – 1 pc
• Celery – 2 pcs
• Black pepper peas / bay leaf to taste

For soy broth:

• Water – 2 L
•  Salt to taste
• Sugar – 120 g
• Rice vinegar – to taste
• Soy sauce TM Hokkaido Club – 3 table spoons or to taste
• Dill to taste
• Chili pepper – 1-2 pods

For the soup:

• Buckwheat noodles Soba TM Hokkaido Club – 300 g
• Radish -350 g
• Cucumbers -350 g
• Tomatoes – 4 pcs
• Boiled beef – 650 g
• Soy both – 800 ml
• Beef stock – 800 ml
• Hard-boiled egg -4 pcs
• Chili pepper and green onions for decoration.

Cooking method:

Prepare soy broth: dissolve salt, sugar, vinegar and soy sauce in water. Add dill and pepper. Put in the refrigerator.

Prepare beef stock. Put the beef in a saucepan, pour cold water so that the water covers the meat, and bring to a boil. Immediately reduce the heat and cook for 5 minutes, skimming the foam. Drain the water, rinse the meat under running water.

Put the meat in a saucepan, pour fresh cold water and bring to a boil again and remove the foam.

Fry half of the onion and half of the carrot and celery in a dry pan.

Put the vegetables in the pot with the meat, add black pepper / bay leaf to taste.

Leave the pan on low heat for 2 hours. As soon as the meat starts to come away from the bones, remove from the heat.

Strain the stock and let it cool. Remove the beef from the bones and put aside.

Boil the buckwheat noodles as instructed on the package.

Cut vegetables and beef in straws.

Combine 2 types of broth and pour into 4 cups. Add noodles, ingredients cut into strips. Put half of a hard-boiled egg in each. Garnish the soup with chili pepper and chopped green onions.

The dish is ready! Enjoy your meal!