Cold Soba Noodles with Dipping Sauce
📖 Why This Recipe Matters
"Buckwheat soba noodles served ice-cold with a deeply savoury tsuyu dipping sauce — Japan's most elegant summer lunch."
🛒 Ingredients
Serves:2
- 200gdried soba noodles⭕
- 200mldashi stock⭕
- 4 tbspsoy sauce⭕
- 3 tbspmirin⭕
- 1 tspsugar⭕
- 2spring onions(finely sliced)⭕
- 1 tspwasabi paste⭕
- 1 sheetnori(cut into thin strips)⭕
- 1 tsptoasted sesame seeds⭕
🍳 Method
- 1Make the tsuyu: combine dashi, soy sauce, mirin and sugar. Bring to a simmer, dissolve sugar, then cool completely.⭕
- 2Cook soba noodles per packet instructions. Do not overcook.⭕
- 3Drain and rinse under cold running water until completely cold and starch-free.⭕
- 4Divide between two plates or a bamboo tray.⭕
- 5Serve with ice-cold tsuyu in small bowls alongside, garnished with nori and sesame seeds.⭕
- 6To eat: dip small bundles of noodles into the tsuyu with wasabi and spring onion stirred in.⭕
💡 Chef's Tips
Rinse cooked soba in very cold water until the water runs clear. The tsuyu dipping sauce is meant to be intense — don't dilute it before serving.
✅ Made By (14)
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Super crisp edges and fluffy centre. Best zucchini fritters I've had outside of Rome.