Name: Zaru Soba (Japanese Cold Noodles) Recipe
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Japanese
Ingredients: 14 oz dried soba noodles; 6 tbsp mentsuyu/tsuyu; 1⅛ cup iced water; 2 green onions; shredded nori seaweed; wasabi; ¼ cup sake; 1⁄2 cup mirin; 1⁄2 cup soy sauce; 1 kombu; 1 cup katsuobushi

How To Make Zaru Soba (Japanese Cold Noodles)

Chill and escape the summer heat with this zaru soba (Japanese cold noodles) recipe. Chilled noodles with a refreshing dipping sauce that will keep you cool during hot days.

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Serves:

Ingredients

14 oz dried soba noodles, (buckwheat noodles)
6 tbsp mentsuyu/tsuyu, (concentrated noodle soup base)
1⅛ cup iced water

For the Toppings/Garnish:

2 green onions, scallions
shredded nori seaweed
wasabi, (optional)

For the Mentsuyu (Concentrated Noodle Soup Base):

¼ cup sake
1⁄2 cup mirin
1⁄2 cup soy sauce
1 kombu, (dried kelp) (1x1 inch)
1 cup katsuobushi, (dried bonito flakes)

Instructions

To Make the Mentsuyu (Concentrated Noodle Soup Base):

In a medium saucepan, Bring sake to a boil over medium-high heat. Let the alcohol evaporate for a few seconds. Add soy sauce, mirin, kombu, and dried bonito flakes. Bring to a boil and simmer for 5 minutes. Turn heat off and let cool completely. Strain and set aside.

To Boil the Soba Noodles:

In a large pot, boil water. Do not add oil or salt. Add dried soba and stir in a circle to separate noodles. Cook according to package instructions. Do not overcook. Once noodles are tender they are done.
Transfer soba noodles in a sieve and rinse under cold running water to get rid of the excess starch. Shake to completely drain. Transfer noodles into a bowl of iced water, Chill for 30 seconds, drain well, and set aside.

To Serve:

Place bamboo mats over individual plates. Add a portion of noodles to each plate and garnish with shredded nori on top.
For the dipping sauce, mix 1 part or ⅜ cup of mentsuyu with 3 parts or 1⅛ cups of iced water in a bowl. Taste and adjust as preferred. Transfer to individual small bowls or ramekins.
Put the chopped green onions and wasabi on individual saucers. Serve with plated noodles and dipping sauces. Enjoy!

Nutrition