When you’re tired of your usual noodles (spaghetti, Cup ‘O Noodle, chow mein), here’s a zesty dish adapted from the Japanese that will fill you up and is fun to eat. Memil guksu is similar to fondue, only it’s served cold and without the bubbling Gorgonzola cheese and chocolate liqueur dips. Instead, a tasty blend of chicken broth, wasabi and sake invites you to take your noodles for a swim. Do so, and the result is a plethora of mouthwatering bites filled with salty goodness.

Ingredients

• 7 ounces buckwheat noodles* (soba noodles)

• 6 cups water

• 3 tablespoons green onion, cut in thin strips

• 1/2 cup cucumber, cut in thin strips

• 3 tablespoons toasted seaweed sheets*, crumbled

• 1 tablespoon wasabi* paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)

• 2 tablespoons grated radish

Sauce

• 1 cup water

• 1 14.5-ounce can chicken broth

• 1/2 onion

• 1 tablespoon sake

• 1 radish slice

• 2 tablespoons Memmi brand soup base*

• 1 piece kelp* (thick 9” x 3” piece for soup)

*Available in Asian groceries

DIRECTIONS

Boil sauce ingredients together for 5 minutes. Discard onion, radish and kelp, and chill the sauce. Cook soba noodles in boiling water for about 5-6 minutes or until soft, adding a little water as needed to prevent a boil over. Drain and rinse noodles in cold water, then divide into 2 soba basket dishes* (or use regular plates). Garnish noodles with green onions, cucumber and seaweed, and on the corner of the plate, arrange some wasabi paste and grated radish. Put generous portions of chilled sauce in individual bowls for dipping. To enjoy, stir some wasabi and radish in sauce, then dip in each bite for full flavor. Makes 2 servings.