I’m one of those people who like to eat everything piping hot, all year round. Sometimes when a dish has sit out in room temperature for too long, I have to rewarm it in the microwave before I can eat it. I’m so stubborn when it comes to that. Well, except for zaru soba, which is especially refreshing when served icy cold in warm weather. This past weekend, we got a preview of the warmer days to come, which hopefully will happen soon. I hope we didn’t lose an hour of sleep from Daylight Savings for nothing!
Zaru soba is cold buckwheat noodles traditionally served on a bamboo basket tray (zaru) with dipping sauce on the side. For the mentsuyu (dipping sauce), I used a dried kelp and bonito based dashi to give the stock the umami flavor, but you can also use other non-bonito based dashi. This is a helpful guide on the various types of dashi you can use.
Soba is one of my favorite noodles because it is much healthier than white flour pasta or egg-based noodles; they have fewer calories, more nutrients, and are suitable for those on gluten-free diet (100% buckwheat noodles are available). It tastes great, too, of course, with a nutty flavor and wholesome texture.