Zaru Soba (Cold)

Name: Zaru Soba (Cold)
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200g Dried Soba Noodles; 1 handful of Ice Cubes; 1 sheet of Nori, kizami nori, finely shredded; 2 Scallions, thinly sliced; 1 1/2 tsp Wasabi Paste; 60ml Daikon, grated (optional); 240ml Dashi, see below; 60ml Soy Sauce; 60ml Mirin; 500ml Water; 10g Kombu; 15g Katsuobushi; Some Water, cold, for rinsing and chilling

Zaru Soba is a refreshing Japanese summertime classic: chilled buckwheat noodles served with a savory, slightly sweet dipping sauce and bright, simple garnishes. The contrast of cold, springy noodles with umami-rich tsuyu and a hit of spicy wasabi makes every mouthful lively and clean. It’s elegant, quick to prepare, and perfect for a light lunch or dinner.

Zaru Soba is a refreshing Japanese summertime classic: chilled buckwheat noodles served with a savory, slightly sweet dipping sauc... Show more

Traditional Japanese Recipe

Health Grade

C · Balanced

Rating

4.1

Time

40 min

Price

2,39 €

Calories

441 kcal

low calorie

low fat

low sugar

clean eating

Method

Prep the garnishes

Slice the Scallion very thinly, shred the Nori into fine strips, and grate the Daikon if you're using it. Spoon the Wasabi Paste into a small dish so it is ready at the table. At the same time, put the 500 ml of Water and the Kombu in a saucepan to begin the Dashi, and let the kombu soak for 10 minutes.

Finish the dashi

Set the saucepan over medium heat and warm it slowly until the liquid is just about to simmer; don't let it boil. Remove the kombu, add the Katsuobushi, and let it barely simmer for 1 minute. Turn off the heat and steep for 5 minutes so the bonito can fully flavor the broth. Strain the liquid, measure out 240 ml of the Dashi, and whisk in the Soy Sauce and Mirin to make the tsuyu; chill it while you cook the noodles.

Cook the soba

Bring a large pot of water to a rolling boil, add the Dried Soba Noodles, and stir right away so they separate. Cook for about 4 minutes, until just tender with a little chew. Drain them, rinse under cold water, then swish the noodles in a bowl with the Ice Cubes and more cold water until completely cool; drain very well.

Assemble and serve

Divide the chilled noodles between two plates or a bamboo tray. Top with the scallions and nori, then serve the tsuyu in small dipping bowls with the wasabi and grated daikon on the side so everyone can add their own. Dip small bundles of noodles into the sauce and eat them right away.