Quick and easy cold soba noodles recipe made with buckwheat soba noodles dipped in a flavorful umami tsuyu dipping sauce can be ready to eat in less than 10 minutes!
This cold zaru soba is a light, healthy, and refreshing Japanese dish that only requires a handful of ingredients and is packed with flavor which is perfect for a hot summer day. This 10-minute cold soba noodle recipe is really quick and easy to make. All you will need to do is cook the soba noodles simmer the soba dipping sauce and enjoy! It is that simple.
Zaru soba (ざる蕎麦) is a traditional Japanese dish made with ice-cold gluten-free buckwheat noodles and served with a cold dipping sauce called mentsuyu or tsuyu made with dashi broth, soy sauce, mirin, and sometimes sake. The word zaru means “a strainer” in Japanese which describes why the noodles are served over a bamboo strainer.
You can customize this soba dipping sauce recipe by adding various toppings such as green onions, shredded nori, wasabi, grated daikon or ginger, and tempura.
This cold soba recipe is made with a simplified dashi broth made with dashi powder instead of a homemade dashi stock that requires more ingredients and time. And the results will be just as delicious!
Ingredients
Here are all the ingredients you need to make this zaru soba recipe.
Soba Noodles:dried soba noodles are buckwheat noodles that are sold pre-portioned. They cook rather quickly. Make sure to soak them in ice water to firm the noodles for a more chewy texture.
Dashi: dashi is the base of the dipping sauce. You can easily prepare it with instant dashi powder and water.
Daikon Radish: finely grate daikon radish and then squeeze out any excess moisture with your hand to create a nice little ball.
Wasabi: freshly grated or premade wasabi paste will work nicely as well.
Shredded Nori: you can buy pre-shredded nori or cut a seaweed sheet by hand. The shredded nori typically garnishes the soba noodles.
Substitutions and Additions
Substitutions
Homemade dashi broth: you can alternatively make your dahi broth from scratch with kombu (kelp) and katsuobushi (bonito flakes).
Tamari: for a gluten-free zaru soba, use tamari instead of soy sauce.
Sugar: instead of sake, use granulated sugar to add a touch of sweetness.
Additions
Togarashi: for added spice, sprinkle some togarashi into your sauce.
Pickles: pickled ginger or umeboshi (pickled plum) can add a tangy contrast
Tempura: serve a side of vegetable or shrimp tempura for a well-balanced meal.
How to Make Zaru Soba
Prepare tsuyu dipping sauce. In a small saucepan over medium-high heat, add dashi, soy sauce, mirin, and sake and mix to combine. Bring the mixture to a boil for 2 minutes to simmer off all the alcohol flavors then remove from heat and place in the refrigerator to cool.
Cook the noodles. In a medium saucepan, bring water to a boil and cook the soba noodles according to the package instructions. Drain and rinse the noodles under cold water. Soak the noodles in an ice bath for 1 minute and drain. Transfer to a plate and garnish with roasted seaweed.
Serve. Serve the soba noodles on a plate and 1/2 cup of the dipping sauce in a small bowl and garnish with your preferred garnishes. Dip your noodles into the dipping sauce and enjoy!
Expert Tips
To make easy dashi broth: add 1/2 teaspoon of dashi powder to 1 cup water and mix until dissolved.
Soak the soba in ice. After straining the soba noodles, soak them in ice for about a minute to firm the noodles for a chewy texture.
Customize your tsuyu sauce with toppings: You can easily customize your soba dipping sauce by adding a mixture of any of the garnishes to your bowl.
Serve with a side of tempura: for a more hearty meal, serve the zaru soba noodles with a side of vegetable tempura or shrimp tempura.
Storage Instructions
Store the soba dipping sauce in an airtight container in the refrigerator for up to 2 weeks. I recommend not cooking the cold soba noodles until you are ready to serve for the best texture.
FAQ
How do I eat zaru soba?
Zaru soba is typically served with a small bowl of the soba dipping sauce, a plate of cold soba noodles, with a variety of toppings such as green onion, wasabi, grated daikon, sesame seeds, or grated ginger. You can dress your sauce with any of the toppings to taste. Then pick up some noodles, dip them into the sauce briefly, and then enjoy! Avoid soaking the cold soba noodles for too long because the sauce can be salty.
What do I eat with zaru soba?
You can eat the zaru soba on its own or serve it with a side of tempura for a well-balanced meal.
Are soba noodles healthy?
Yes, soba noodles are made with gluten-free buckwheat flour and water which has been shown to benefit blood sugar, heart health, and inflammation. Buckwheat is a nutritious grain-like seed that is unrelated to wheat.
Quick and easy cold soba noodles recipe made with buckwheat soba noodles dipped in a flavorful umami tsuyu dipping sauce can be ready to eat in less than 10 minutes!
Prepare tsuyu dipping sauce. In a small saucepan over medium high heat, add dashi, soy sauce, mirin, and sake and mix to combine. Bring the mixture to a boil for 2 minutes to simmer off all the alcohol then remove from heat and place in the refrigerator to cool.
Cook the noodles. In a mediums saucepan bring water to a boil and cook the soba noodles according to the package instructions. Drain and rinse the noodles under cold water. Soak the soba in an ice bath for 1 minute and drain. Transfer to a plate and garnish with roasted seaweed.
Serve. Serve the soba with 1/2 cup of the dipping sauce in a small bowl and garnish with your preferred garnishes. Dip your zaru soba noodles into the dipping sauce and enjoy!
Notes
To make easy dashi broth: add 1/2 teaspoon of dashi powder to 1 cup water and mix until dissolved.
Soak the soba noodles in ice. After straining the soba noodles, soak them in ice for about a minute to firm up the noodles for a chewy texture.
Customize your tsuyu sauce with toppings: You can easily customize your soba dipping sauce by adding a mixture of any of the garnishes to your bowl.
Serve with a side of tempura: for a more hearty meal, serve these cold soba noodles with a side of vegetable tempura or shrimp tempura.
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