Pine Nut Noodles, creamy and delicately nutty.
Pine Nut Noodles feature chilled noodles served in a smooth, creamy pine nut broth. Light yet rich in flavor, this refreshing dish offers a subtle nuttiness and a clean finish.
Pine Nut Noodles feature chilled noodles served in a smooth, creamy pine nut broth. Light yet rich in flavor, this refreshing dish offers a subtle nuttiness and a clean finish.
1. Prepare 1/4 pc zucchini
2. Thinly slice cucumber and salt only the cucumber. Let it sit for 10 to 15 minutes, then gently squeeze out excess moisture.
3. Thinly slice 2 oz melon for garnish.
4. Grate or blend potato with a little water. Strain through cheesecloth.
5. Let the liquid settle, discard top water, keep the starch.
6. Mix potato solids with 4 tbsp potato starch and form small bite-sized balls.
7. Blanch in boiling water until they float.
8. Start making pine nut broth by lightly toasting pine nuts until fragrant.
9. Chop pine nuts roughly.
10. Blend pine nuts with 2.5 cups cold water and salt until smooth and creamy. Strain for smoother texture if desired. Chill thoroughly.
11. Boil soba noodles according to package instructions.
12. Rinse thoroughly under cold water and drain well.
13. Assemble everything
14. Add potato balls and enjoy!