Zaru Soba (Japanese Cold Noodles)
Zaru Soba Recipe
Besides regular soba, you can use other Japanese noodles such as cha soba (green tea buckwheat noodles) and somen (thin wheat noodles).
- 2 servings (about 150 grams) of soba (buckwheat noodles) may substitute with chasoba or somen
- 8 ice cubes
- 2 small handfuls of shredded nori (roasted seaweed)
- 1 tbsp chopped spring onions
- 2 raw quail eggs optional
- 2 thumb-sized wasabi
Soba Sauce (A)
- 300 ml water
- 2 tbsp Japanese soy or light soy sauce
- 1 tbsp mirin
- 1/2 tsp dashi powder
- In a pot of boiling water, cooked soba according to timing indicated in package. Drain cooked noodles, rinse in cold running water and transfer to a bowl with ice cubes. Secure bowl with cling wrap and chill in fridge.
- In a small pot, bring Sauce (A) to a simmer for 1 minute. When the dipping sauce is cooled, transfer to a bottle with lid and chill in fridge.
- When ready to serve, divide and serve chilled noodles (topped with nori) and dipping sauce into two portions. Serve each portion with a saucer of chopped spring onions, quail egg and wasabi at the side.
Noob Cook Tips:
- If you prefer pre-made sauce, you can buy instant soba sauce or all-in-one soup base (can be used for tempura, vegetable stew and soup broth). Dilute sauce with appropriate amount of water as indicated on the package instructions.
- Use a recycled jam bottle for chilling the dipping sauce in the refrigerator.