46min 4 ppl
Zaru Soba
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 6 steps
Easy: ≤30 min and ≤6 steps
340 kcalper person
Protein 12g
Carbs 68g
Fats 2g
About this dish
Buckwheat noodles boiled, rinsed under cold water until they squeak, and piled up for dipping into a cold, sharp dashi sauce. The noodle dish built for a hot afternoon, eaten cold on purpose.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced2
Tins & Jars
- Dashi stock300 ml
Dried Goods
- Soba noodles400 g
- Caster sugar15 g
- Nori sheetscut into thin strips1
Spices & Seasonings
- Wasabi paste10 g
Oils & Condiments
- Soy sauce80 ml
- Mirin60 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Combine the dashi stock, soy sauce, mirin and caster sugar in a small saucepan and bring to a simmer for 3 minutes.
Approx. 3 minutes
2
Remove from the heat and chill the sauce in the fridge for at least 30 minutes until cold.
Approx. 3 minutes
3
Cook the soba noodles in a large pot of boiling water for 5 minutes according to the packet instructions.
Approx. 5 minutes
4
Drain the noodles and rinse immediately under cold running water, rubbing gently to remove excess starch, until fully cooled.
Approx. 4 minutes
5
Pile the chilled noodles onto a serving plate and top with the nori strips.
Approx. 3 minutes
6
Pour the chilled dipping sauce into small bowls and serve alongside the noodles with sliced spring onion and wasabi for mixing in.
Approx. 4 minutes
