Cook and Scale
Zaru Soba (Cold Buckwheat Noodles with Dipping Sauce)
2 servings · 20 min total
Chilled Japanese buckwheat noodles served on a bed of ice with a savory-sweet soy dipping sauce, ginger, spring onion and nori — a refreshing classic for hot days.
Ingredients
- 200 g buckwheat noodles
- 1 l water
- 4 tbsp soy sauce
- 4 tbsp mirin
- 1 tbsp white sugar
- 1 tsp dashi granules
- 2 nori sheets, thinly sliced
- 2 spring onion, finely chopped
- 1 tsp sesame seeds
- 1 tsp fresh ginger, grated
- ice cube to taste
Contains: Gluten, Soy, Fish, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the noodles — Bring a pot of water to a boil and cook the buckwheat noodles according to the package instructions, about 4–5 minutes, stirring occasionally to prevent sticking.
- 2.
Rinse and chill — Drain the noodles and rinse thoroughly under cold running water while rubbing them gently between your hands to remove excess starch, then transfer to a bowl of ice water to chill.
- 3.
Make the dipping sauce — In a small saucepan, combine the soy sauce, mirin, sugar, dashi granules and 250 ml water. Bring to a gentle simmer, stirring until the sugar dissolves, then remove from the heat and let the dipping sauce cool completely.
- 4.
Plate the noodles — Drain the chilled noodles well and pile them onto a serving plate or bamboo mat. Scatter the sliced nori over the top.
- 5.
Garnish the sauce — Pour the cooled dipping sauce into small individual bowls and top each with grated ginger, chopped spring onion and sesame seeds. Serve the noodles alongside for dipping.