Zaru soba (cold buckwheat noodles)
🧾 Ingredients
For the noodles:
• 400g dried soba noodles (buckwheat noodles)
• Ice cubes (for chilling)
• Nori seaweed, finely shredded (optional garnish)
For the dipping sauce (mentsuyu):
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup dashi stock (or water + dashi powder)
• 1 tsp sugar
Optional toppings:
• Wasabi paste
• Sliced scallions
• Grated daikon radish
Method
1. Cook the soba:
◦ Boil soba noodles in plenty of water until just tender (about 5–6 minutes).
◦ Drain and rinse thoroughly under cold running water to remove starch.
◦ Transfer to a bowl of ice water to chill. Drain well before serving.
2. Make the dipping sauce:
◦ Combine soy sauce, mirin, dashi, and sugar in a small saucepan.
◦ Simmer gently for 2–3 minutes. Let cool completely.
3. Serve:
◦ Arrange chilled soba on a bamboo mat or plate.
◦ Sprinkle with shredded nori if using.
◦ Serve dipping sauce in small bowls with optional toppings on the side.
💡 Tips
• Rinsing soba thoroughly is key—removes excess starch and improves texture.
• Mentsuyu can be made ahead and stored chilled for up to a week.
• Try adding a splash of yuzu juice or grated ginger for extra brightness.
• For a fuller meal, pair with tempura or a side of pickled vegetables.
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