ZARU SOBA (COLD DIPPING SOBA NOODLES)

The fastest, easiest way to cool down on those scorching hot days

It was 98 degrees the other day and if there’s anything I want to eat on hot, humid days, it’s either mul naengmyeon or zaru soba. Zaru Soba (also known as Mori Soba) is a classic chilled Japanese noodle dish which features buckwheat noodles and a simple ice cold broth called mentsuyu or tsuyu. Mentsuyu is made from dashi, a kombu based stock, which is then mixed with soy sauce and mirin. If you already have dashi stock on hand, this Zaru Soba recipe can be made in about 5 minutes!

Some tips from the kitchen

• Dashi is a traditional Japanese stock made from kombu (dried kelp), dried shiitake mushrooms, and katusuobushi (dried bonito flakes. Alternatively, there are lots of great dashi powders on the market that can be used instead. Leave out the bonito flakes to make it vegan!

• Soba noodles are noodles made from buckwheat flour. There are a lot of different brands at the Asian super market, but I personally like Shirakaku or Hakubaku brand. They’re springy, chewy, and have a great earthy taste that pairs so well with the mentsuyu dipping sauce.

• There are a variety of different toppings you can add to Zaru soba. Everything is served on the side so everyone can choose how much they want to add on their own plate. Grated daikon, wasabi, nori (dried seaweed), tempura flakes, green onions, and shichimi togorashi are a few common ones.

• These noodles are meant for dipping! Serve the mentsuyu dipping sauce on the side of the soba noodles and add any preferred toppings directly into the dipping sauce.

• Mentsuyu also comes pre-made which can be used instead of making it from scratch. For an extra quick fix, skip all the steps, boil the soba noodles, and serve with the pre-made mentsuyu.

Ingredients (Serves 2)

• 2 Bundles Soba Noodles

• 1/2 Daikon, grated

• Wasabi, to taste

• 1 sheet Nori (dried seaweed), shredded

• 2 Scallions, chopped

Dipping Sauce

• 2 cups Dashi Stock, homemade or Dashi powder

• 1/2 cup Soy Sauce

• 1/2 cup Mirin

Dashi Stock

• 4 cups Water

• 2 pieces Kombu (dried kelp), 3″ squares

• 2-3 Dried Shiitake Mushrooms

• 1 cup Katsuobushi (dried Bonito Flakes)

Instructions

1. Prepare dashi stock. Bring water, kombu, and shiitake mushrooms up to a boil and simmer for 5 minutes. Turn off heat and add in bonito flakes. Steep for 30 minutes.

2. Strain and chill the dashi stock until ready to use. Mix 2 cups of chilled dashi stock with soy sauce and mirin. This will be enough for 2 servings.

3. Boil soba noodles according to package. Drain and rinse under cold water.

4. Prepare toppings. Grate daikon radish into a paste-like consistency. Squeeze out any excess liquid and form into a ball. Set aside along with the chopped scallions, wasabi, and shredded.

5. Place soba noodles on a bamboo mat (if you have one) or plate. Place grated daikon, scallions, shredded nori and wasabi on the side. Serve dipping sauce in a separate bowl.

6. Add a preferred amount of shredded nori to the soba noodles and add the rest of the toppings to the dipping sauce.

Print Recipe

Zaru Soba (Cold Dipping Soba Noodles)

Zaru Soba is a classic chilled Japanese noodle dish which features buckwheat noodles and a simple ice cold broth called mentsuyu or tsuyu. Mentsuyu is made from dashi, a kombu based stock, which is then mixed with soy sauce and mirin. If you already have dashi stock on hand, this Zaru Soba recipe can be made in about 5 minutes!

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Main Course, Noodles

Cuisine: Asian, Japanese

Keyword: cold noodles, dashi, dashi stock, dipping noodles, dipping sauce, hondashi, japanese, mentsuyu, mori soba, noodles, soba, soba noodles, tsuyu, zaru soba

Servings: 2

Ingredients

• 2 Bundles Soba Noodles
• 1/2 Daikon grated
• Wasabi to taste
• 1 sheet Nori dried seaweed cut into shreds
• 2 Green Onion chopped

Dipping Sauce

• 2 cups Dashi Stock homemade or Dashi powder
• 1/2 cup Soy Sauce
• 1/2 cup Mirin

Dashi Stock

• 4 cups Water
• 2 pieces Kombu dried kelp 3" squares
• 2-3 Dried Shiitake Mushrooms
• 1 cup Katsuobushi dried Bonito Flakes

Instructions

• Prepare dashi stock. Bring water, kombu, and shiitake mushrooms up to a boil and simmer for 5 minutes. Turn off heat and add in bonito flakes. Steep for 30 minutes.
• Strain and chill the dashi stock until ready to use. Mix 2 cups of chilled dashi stock with soy sauce and mirin. This will be enough for 2 servings.
• Boil soba noodles according to package. Drain and rinse under cold water.
• Prepare toppings. Grate daikon radish into a paste-like consistency. Squeeze out any excess liquid and form into a ball. Set aside along with the chopped green onions, wasabi, and shredded nori.
• Place soba noodles on a bamboo mat (if you have one) or plate. Place grated daikon, chopped green onions, shredded nori and wasabi on a side dish. Serve dipping sauce in a separate bowl.
• Add a preferred amount of shredded nori to the soba noodles and add the rest of the toppings to the dipping sauce.

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