Zaru Soba (Cold Buckwheat Noodles with Homemade Dipping Sauce)
Zaru soba is a traditional Japanese dish made with buckwheat noodles served on a bamboo tray. It's enjoyed with a dashi based dipping sauce called "mentsuyu" and served cold. It's a refreshing dish perfect for hot days!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 ml dashi stock
- 5 tsp Japanese soy sauce (koikuchi shoyu)
- 4 tsp mirin
- ½ tbsp sugar
- 1 dried shiitake mushroom
- 120 g dry soba noodles (approx 60g/2oz per portion)
- ice cubes (for cooling)
- 2 tbsp kizami nori (shredded nori) (optional)
- 1 tsp wasabi paste
- 1 tsp grated ginger root
- 2 tbsp tempura flakes (tenkasu)
- 2 tbsp finely chopped green onions
Instructions
- 1
Take a small pan and add 200 ml dashi stock, 5 tsp Japanese soy sauce (koikuchi shoyu) and 4 tsp mirin. Boil for 1 minute, add ½ tbsp sugar to the pan and mix until dissolved.
- 2
Take the pan off the heat, pour the dipping sauce into a heatproof jug and add 1 dried shiitake mushroom. Leave to cool, then once cool to the touch, chill in the fridge for 20-30 minutes.
- 3
Cook 120 g dry soba noodles according to the instructions on the packaging (usually 5-6 minutes).
- 4
Once cooked, pour the soba noodles into a strainer and drain away the cooking water. Rinse under cold water and add a few ice cubes to chill them quickly.
- 5
Divide 1 tsp wasabi paste, 1 tsp grated ginger root, 2 tbsp tempura flakes (tenkasu) and 2 tbsp finely chopped green onions between small individual serving plates.
- 6
Place the soba noodles on the "zaru" and sprinkle 2 tbsp kizami nori (shredded nori) over the top. Serve each portion with individual cups of dipping sauce and the plate of additional ingredients to mix in.
- 7
Enjoy it on its own or with crispy tempura!