Cold Zaru Soba Noodles with Dipping Sauce
Description
This refreshing and easy Cold Zaru Soba Noodles recipe features chilled buckwheat noodles served with a savory homemade dipping sauce made from soy sauce, mirin, and dashi. Light, satisfying, and packed with umami, it's a vegan-friendly Japanese dish perfect for summer lunches or light dinners.
Ingredients
Noodles & Garnish
- 400 g dried soba noodles
- 4 spring onions finely shredded
Dipping Sauce
- 50 ml soy sauce
- 50 ml mirin
- 600 ml dashi stock use vegan dashi if preferred
Instructions
Prepare the Dipping Sauce
- In a bowl, mix soy sauce and mirin into the dashi stock. Transfer to the refrigerator and chill for at least 50 minutes before serving.
Cook and Rinse the Soba Noodles
- Bring a large pot of water to a boil. Add the dried soba noodles quickly and stir to prevent sticking.
- When the water returns to a boil, add about 1/2 cup of cold water to reduce the temperature. Repeat this step once or twice depending on the dryness of the noodles.
- Test noodle doneness by pinching or cutting a strand—it should be just tender.
- Drain the noodles in a colander or sieve. Rinse thoroughly under cold running water, rubbing gently to remove excess starch.
- Drain again and set aside.
Serve
- Arrange the cold soba noodles on serving dishes.
- Garnish with finely shredded spring onions.
- Serve with individual bowls of chilled dipping sauce on the side.
Notes
- For a gluten-free version, use 100% buckwheat soba and gluten-free soy sauce.
- To make the dish vegan, use kombu and dried shiitake to prepare vegan dashi.
- Adding cold water while cooking helps noodles cook evenly from inside out.
- Rinse noodles thoroughly to remove starch and prevent gumminess.