Zaru soba (cold buckwheat noodles with dipping sauce)

Name: Zaru soba (cold buckwheat noodles with dipping sauce)
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 320 g soba (Japanese buckwheat noodles); For the tsuyu dipping sauce: 200 ml dashi, 100 ml soy sauce, 100 ml mirin; 2 spring onions, finely chopped; 1–2 tsp wasabi; 1 piece (2 cm) fresh ginger, grated (optional); 1 sheet nori, cut into thin strips; ice cubes; grated daikon (optional)

Time: 25 min4 servingsapprox. 350 kcal / serving (estimated)approx. 14 g protein / serving

Zaru soba (ざるそば) is the cooling classic of Japanese summer: cold, chewy buckwheat noodles served on a bamboo rack (zaru) with a cold dipping sauce, spring onions and wasabi. The dish is simple, but depends on the quality of the noodles; soba is nutty and rich in fibre.

Zaru soba (cold buckwheat noodles with dipping sauce) (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Ingredients

320 g soba (Japanese buckwheat noodles)
For the tsuyu dipping sauce: 200 ml dashi, 100 ml soy sauce, 100 ml mirin
2 spring onions, finely chopped
1–2 tsp wasabi
1 piece (2 cm) fresh ginger, grated (optional)
1 sheet nori, cut into thin strips
ice cubes
grated daikon (optional)

Method

Tap a step once you've finished it.

For the sauce, bring the dashi, soy sauce and mirin to the boil for 1 minute, cool completely and chill.
Cook the soba in plenty of boiling water for the time on the packet (about 4–5 minutes), adding half a cup of cold water from time to time.
Drain at once, rinse under cold running water rubbing with your hands to wash off the starch, and chill in iced water.
Drain well and arrange on a bamboo rack (zaru) or plate.
Sprinkle with strips of nori.
Pour the cold sauce into small bowls, season with spring onion and wasabi, and dip the noodles in as you eat.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Do not throw away the soba cooking water (sobayu): it is mixed with the leftover dipping sauce and drunk hot at the end.
Rinsing and iced water stop it sticking and make it chewy.
Noodles made from 100% buckwheat (juwari soba) can be gluten-free, but most soba also contains wheat.
Serve fresh.

Frequently asked questions

Is it gluten-free?

Only 100% buckwheat (juwari) soba is; read the ingredients.

What is sobayu?

The noodle cooking water, traditionally drunk with the remaining dipping sauce.

Similar recipes

Kitsune udon (udon with fried tofu pouches) · Japanese
Tempura udon · Japanese
Gyudon (beef rice bowl) · Japanese
Katsudon (breaded pork cutlet rice bowl) · Japanese
Scallion oil noodles · Chinese
Ma yi shang shu (ants climbing a tree - glass noodles with spicy mince) · Chinese

More japanese ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch