Zaru Soba (Cold Buckwheat Noodles) with Dipping Sauce

A refreshing and light Japanese meal of cold buckwheat noodles served with a flavorful dipping sauce, wasabi, and green onions. Perfect for a light lunch or summer dinner.

Prep Time

15 minutes

Total Time

25 minutes

Calories

365 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.46/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Japanese

Mood:

Healthy

Ingredients

Servings

300gramsDried Soba Noodles (Buckwheat Noodles)(Choose 100% buckwheat noodles for a stronger flavor or a blend for a milder taste.)

£2.50

0.5cupSoy Sauce(Use a good quality Japanese soy sauce.)

£0.60

0.3cupMirin (Sweet Rice Wine)(Adds sweetness and depth of flavor. Can substitute with a teaspoon of sugar dissolved in 1/4 cup of dry sake (optional))

£0.75

1teaspoonDashi Powder (Bonito Flakes are optional)(Instant dashi powder. Substitute with 1/4 cup of bonito flakes simmered in 1 cup water and strained, If using bonito strain it into the soy sauce mix.)

£0.40

0.5cupWater(Adjust to taste for desired saltiness.)

2stalksGreen Onions(Finely chopped, for garnish and dipping.)

£0.50

to tasteWasabi Paste(For serving, add to dipping sauce as desired.)

£0.80

as neededIce Cubes(For chilling the noodles.)

1tablespoonToasted Sesame Seeds(Optional, for garnish.)

£0.30

Total Cost

£5.85

£1.46 per serving

Instructions

1.
Prepare the Dipping Sauce: In a small saucepan, combine soy sauce, mirin, dashi powder (or dashi stock from bonito flakes), and water. Bring to a simmer over medium heat, then immediately remove from heat and let cool completely. Refrigerate until ready to serve.
2.
Cook the Soba Noodles: Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions (usually about 5-7 minutes). Stir occasionally to prevent sticking.
3.
Cool the Noodles: Once the noodles are cooked al dente, immediately drain them into a fine mesh sieve or colander. Rinse thoroughly under cold running water until the noodles are completely cooled and no longer starchy. This step is crucial for preventing the noodles from sticking together.
4.
Chill the Noodles: Transfer the rinsed noodles to a bowl filled with ice water. Gently separate the noodles with your hands to ensure they are evenly chilled. Let them sit in the ice water for a few minutes to firm up.
5.
Drain and Serve: Remove the noodles from the ice water and drain thoroughly. Arrange the noodles on a bamboo serving tray (zaru) or in individual bowls.
6.
Serve: Serve the chilled soba noodles with the prepared dipping sauce in small individual bowls. Garnish the sauce with chopped green onions and add wasabi to taste. Optionally, sprinkle with toasted sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (200g)

365 kcal / 1527 kJ

Carbs

65g

25% of RDA

Fat

6% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

0.6 g

3% of RDA

Chef's Tips

Make the dipping sauce ahead of time to allow the flavors to meld.

Do not overcook the noodles, as they will become mushy.

Rinsing the noodles thoroughly in cold water is essential for removing excess starch and preventing them from sticking.

Add a few ice cubes to the dipping sauce before serving to keep it chilled.

Experiment with other toppings, such as grated daikon radish or finely sliced nori seaweed.

Cooking Equipment

Large Pot

Fine Mesh Sieve or Colander

Bowls

Chopsticks

Wine Pairings

No wine pairing suggestions available for this recipe.

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