Japanese 10 min

Japanese Zaru Soba (Cold Buckwheat Noodles)

Name: Japanese Zaru Soba (Cold Buckwheat Noodles)
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 14 oz dried soba noodles (100% buckwheat or blended); 1 cup dashi stock; 4 tablespoons soy sauce; 3 tablespoons mirin; 2 teaspoons sugar; 1 cup ice water for dipping sauce; 4 tablespoons green onion, minced; 2 tablespoons toasted sesame seeds; 2 tablespoons wasabi paste (optional); 4 sheets nori, cut into thin strips; 1 tablespoon grated daikon

healthydairy-freequickvegan

Ingredientsfor 2

320

Cal

14g

Protein

62g

Carbs

Fat

114 oz dried soba noodles (100% buckwheat or blended)
21 cup dashi stock
34 tablespoons soy sauce
43 tablespoons mirin
52 teaspoons sugar
61 cup ice water for dipping sauce
74 tablespoons green onion, minced
82 tablespoons toasted sesame seeds
92 tablespoons wasabi paste (optional)
104 sheets nori, cut into thin strips
111 tablespoon grated daikon

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Instructions

1
Make tsuyu dipping sauce: combine dashi, soy sauce, mirin, and sugar in a saucepan. Bring to a brief simmer, cool completely, then refrigerate until cold. Before serving, dilute with 1/2 to 1 cup cold water depending on desired intensity.
2
Cook soba noodles in a large pot of boiling unsalted water for 4–5 minutes, stirring to prevent sticking, until just tender with a slight chew. Do not add salt — soba is seasoned through the dipping sauce.
3
Immediately drain and rinse under cold running water while rubbing the noodles between your hands. Rinse thoroughly until the water runs clear and the noodles feel slippery and well-washed. The vigorous rinsing removes excess starch and chills the noodles.
4
Arrange noodles in a compact mound on a bamboo mat or plate. Top with nori strips.
5
Serve chilled dipping sauce in individual small bowls with minced green onion, wasabi, and grated daikon alongside. To eat: gather a small bundle of soba, dip briefly into the tsuyu, and slurp. Pouring the leftover noodle cooking water (soba-yu) into the remaining tsuyu at the end is traditional and delicious.