Zaru Soba Cold Noodles
Chilled buckwheat noodles served on a bamboo tray with a savory dipping broth, sliced scallions, and wasabi. A refreshing Japanese summer staple that comes together in under 25 minutes.
Ingredients
- 8 oz dried soba noodles
- 1 cup dashi stock (or vegetable broth)
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 stalks scallions, thinly sliced
- 1 tsp wasabi paste
- 1 sheet toasted nori sheet, cut into strips
- 1 tsp toasted sesame seeds
Instructions
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1
Bring a large pot of unsalted water to a boil. Cook 8 oz dried soba noodles according to package directions, usually 4 to 5 minutes, until just tender.
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2
Drain dried soba noodles and rinse immediately under cold running water, rubbing gently to remove surface starch. Transfer to a bowl of ice water for 1 minute, then drain well.
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3
Combine 1 cup dashi stock (or vegetable broth), 1/4 cup soy sauce, and 2 tbsp mirin in a small saucepan over medium heat. Bring just to a simmer, stir to combine, then remove from heat and let cool to room temperature. Refrigerate until cold.
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4
Divide the chilled noodles onto individual plates or a slatted bamboo tray. Lay 1 sheet cut into strips toasted nori sheet over the noodles and sprinkle with 1 tsp toasted sesame seeds.
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5
Pour the chilled dipping broth into small individual bowls. Serve alongside the noodles with 2 stalks thinly sliced scallions and 1 tsp wasabi paste for diners to stir into their dipping broth to taste.
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6
To eat, pick up a small bundle of noodles, dip into the broth, and enjoy.