Zaru soba (cold soba noodles) is the best way to eat soba (buckwheat) noodles. Zaru soba is the simplest form of eating noodles and so fast to make. It is a popular summer dish in Japan of course but if you want to be like a connoisseur and enjoy the soba itself, then eat cold even in winter. Use konbu (kelp) dashi to make it a perfect vegetarian dish.
Ingredients
- 2bunches of dried soba noodles ((note 1))
- 200ml(6.8oz) dashi stock
- 50ml(1.7oz) soy sauce
- 50ml(1.7oz) mirin
- 2 tbspfinely chopped shallots ((scallions))
- Wasabi ((Japanese horseradish))
- Julienned yaki nori ((roasted seaweed sheet))
Instructions
- 1
Add dipping sauce ingredients into a saucepan and heat over medium heat.
- 2
When small bubbles start coming up around the edge, let it cook for about 15 seconds and turn off the heat. Cool down at least to room temperature (note 2).
- 3
Boil water in a large saucepan. Remove the tape from each bunch (if it is bunched) and spread noodles into the pan. Mix for about 15 seconds ensuring that each strand is separated.
- 4
Boil for the duration recommended on the back of the pack (4-6 minutes depending on the brand).
- 5
Drain into colander and rinse well under running water. Shake the colander well to remove water at the bottom of the colander and leave until required.
- 6
Plate soba noodles on a large plate to share or two plates for individual serves.
- 7
Sprinkle yaki nori on the top.
- 8
Serve with dipping sauce in a small bowl with condiments.