How To Make Japanese Zaru Soba
May 17th, 2009 by admin
Here’s a really simple recipe for zaru soba, cold Japanese soba or buckwheat noodles served with a soy-based dipping sauce. This isn’t for making soba noodles from scratch (although we do have buckwheat flour to make the flour blend!), but for preparing the dipping sauce. Although you can buy the dipping sauce in bottles, it’s very easy to make your own and I think it tastes much nicer.
I love eating zaru soba, particularly in the summer time. On a hot, sticky day, there’s nothing nicer than slurping down some cold noodles!
Ingredients: (serves 4)
- soba noodles (the higher the buckwheat percentage, the better)
- 4 cups basic dashi stock
- 1 cup light soy sauce
- 1 cup mirin
- 1 tsp powdered wasabi
- nori, cut into small strips
- spring onions, very finely chopped
What to do next:
There are different ways of preparing the dipping sauce, but this one is really easy and one I’ve used many times over the years. Follow the simple method to make fresh dashi stock – it takes about 5 minutes. Let it cool.
Meanwhile, cook the soba noodles according to the instructions on the packet. I cooked mine for about 6 or 7 minutes, as they should be al dente and definitely not overcooked and soggy. Drain and then rinse under cold tap water, which removes the starch and sliminess from the noodles. I then left them in a bowl of cold water while I prepared the dipping sauce.
Finely chop some spring onions and cut a sheet or two of nori into small strips.
In Japanese restaurants, zaru soba is usually served on a small bamboo mat on a tray, with the dipping sauce in a small bowl. Wasabi and spring onions are often served on the side, so that you can add as much or as little as you like.
Pour the dashi into a large bowl, then add the mirin and soy sauce. I also added the wasabi at this stage, but if you prefer, you can serve this separately, as not all your guests may like the same amount of wasabi.
Divide the dipping sauce into small serving bowls. Drain and serve noodles on four separate plates or in bowls. I placed the nori and spring onions on the side of the noodles, to be added to the dipping sauce. Enjoy while cold!
See more Japanese recipes on World Foodie Guide, while this post on 8 Useful Japanese Ingredients may be helpful.
My gosh, I just made this yesterday and am planning to post once I get my pics edited!! What a coincidence!
I do love soba! I have the noodles but always forget to buy dashi stock (or any of the ingredients to make it from scratch). Now, I’ll be craving this until I can make it to the Asian market . . .
I haven’t made this in ages! Love the addition of wasabi.
Great pictures. I love soba noodles, they have such a great texture.
The Little Teochew – what a coincidence! It’s so simple to make and perfect for warm weather.
Tangled Noodle – I hope you make it soon! I’ve got most essential ingredients here, so that I can be a bit impulsive if I want to. Having said that, I’ve run out of dumpling wrappers…
pigpigscorner – I’ve not had zaru soba without wasabi, it’s always been served with it as long as I can remember. Otherwise, it’s quite bland without it. Try it and let me know what you think!
Lizzie – thanks. I love soba too. Now I have quite a nice little collection of different noodles building up here in my cupboard!
Helen Yuet Ling
no idea dashi was so simple to make…. will do so!
eatmynels – hey! Hope you like it, it’s super simple and much better than buying the ready-made version, which isn’t that healthy.
Helen Yuet Ling
yeah i also prefer cooking dashi more than buying the ready made version. very true helen they are unhealthy and full of saturated fats. nice photography though. keep it up! cheers
nora – it’s so much easier to make dashi yourself, isn’t it? I do have some dashi granules, but only use them in emergencies (and haven’t used them in ages actually).
Helen Yuet Ling
hehe is it!! then better use it before the granules being stolen by me
m craving for these yummy home made dhashi..