Zaru soba – or cold soba noodles with dipping sauce – is one of my favourite hot weather lunches. During the summer, I often make a batch of dipping sauce in advance and have it chilled and ready in the fridge.
I prefer to cook the noodles fresh each time I want to eat them – but as long as you rinse them very well after cooking, they should be fine in the fridge for a day or two. more text
Zaru soba (cold soba noodles with dipping sauce)
(serves 4)
- 1 1/2 cups dashi stock (or light vegetable stock)
- 3 Tb soy sauce
- 1 Tb sugar
- 1 Tb mirin
- 4 portions buckwheat soba
- 4 green onions, sliced thinly crosswise
- 1 sheet nori, toasted and shredded
- wasabi (optional)
- In a small pot over a medium flame, bring the dashi, soy sauce, sugar and mirin to a simmer. Chill until needed.
- Cook the soba noodles in unsalted water, according to the package directions. Pour into a colander, rinse under cold water until cool, rubbing them between your fingers to help remove the starch. Drain well.
- Divide the noodles between four plates, and garnish with sliced green onion and shredded nori. Serve with a portion of dipping sauce on the side, with a dab of wasabi (if desired).
Ten More Bites 
Love this dish one of my favourite freshing & tasty!
Sounds delicious. Is buckwheat the usual soba noodle or a special variant?
The usual soba noodles 🙂
Such a simple and delicious lunch idea, thanks for sharing!
Reblogged this on mamabatesmotel.
Thank you!