Zaru Soba (Cold Soba Noodles with Dipping Sauce)
Ingredients
- 12 oz dry soba noodles
- 1 cup dashi
- ¼ cup low-sodium soy sauce
- ¼ cup mirin
- ¼ cup bonito flakes optional
- 4 cups water
- 2 stalks scallions finely sliced, for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Add the soba and reduce the heat to medium. Cook the noodles, uncovered, according to package instructions. Drain in a colander and rinse well in cold water.
- Transfer the soba to a baking sheet or plate lined with paper towels and drain until dry. Place in a bowl and refrigerate, covered, until completely chilled.
- In a small saucepan, combine dashi, soy sauce, mirin, bonito flakes, and water, and bring to a simmer. Remove from the heat. After five minutes, pass the mixture through a sieve, discard the solids, and chill the sauce in the refrigerator until ready for use.
- To serve, divide noodles among serving plates and serve with individual bowls of dipping sauce on the side. Dip small amounts of noodles into the sauce and eat.
Notes
*Dashi is a broth made from kelp and bonito. They can be made from scratch or prepared from instant granules which are available in jars or packets.
*Mirin is a sweet, thick Japanese cooking wine. If not available, use ¼ cup of water plus 1 teaspoon of sugar instead. *Rinsing the noodles thoroughly under cold water to remove excess starch and to stop the cooking process. *Dried soba noodles can be found at most supermarkets (Whole Foods has both organic and gluten-free varieties). It’s a good idea to check the package label for the buckwheat to wheat ratio; the higher it is, the better quality the soba is.
*Mirin is a sweet, thick Japanese cooking wine. If not available, use ¼ cup of water plus 1 teaspoon of sugar instead. *Rinsing the noodles thoroughly under cold water to remove excess starch and to stop the cooking process. *Dried soba noodles can be found at most supermarkets (Whole Foods has both organic and gluten-free varieties). It’s a good idea to check the package label for the buckwheat to wheat ratio; the higher it is, the better quality the soba is.
