Classic Cold Soba Recipe
Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.
The buckwheat nuttiness of soba noodles is a refreshing change from the mildness and softness of white flour pasta. Buckwheat noodles, or soba, are a staple in Japanese cuisine. Chewy with a grainy texture, they're eaten hot, cold, or at room temperature. Because these cold soba noodles have such a grainy taste and texture, they're perfect when paired with simple, clean flavors like soy sauce, sesame oil, and dashi.
Read more: Seriously Asian: Soba
What's New On Serious Eats
- Yield:4
- Active time: 20 minutes
- Total time:20 minutes
Ingredients
- 1 1/2 cups dashi
- 1/2 cup light soy sauce
- 1/2 cup mirin
- 1/4 teaspoon sugar
- 8 ounces dried or fresh soba
- Accompaniments for the soba:
- 1 teaspoon wasabi, or to taste
- 3 ounces peeled and finely grated daikon
- 2 trimmed and finely chopped green onions
- 1 large sheet nori, cut into thin strips
Directions
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1.
Bring dashi, soy sauce, mirin, and sugar to gentle boil over medium heat. Remove from heat and allow to cool.
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2.
Set out 4 serving plates. Divide equally among plates: dab of wasabi, grated daikon, and scallions.
-
3.
In the meantime, bring 2-quart pot of water to boil over high heat and add soba. Return water to boil and cook the noodles until tender but firm, 3 to 5 minutes. Have ready a large bowl or pot ready with ice water. Use strainer to remove soba from pot. Place soba into ice water and chill until noodles are cold. Drain noodles.
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4.
Make mound with noodles on each plate. Pour dipping sauce into individual little bowls to serve alongside noodles.
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5.
To eat, stir some daikon, wasabi, and green onion into dipping sauce. Take some noodles with chopsticks and dip.
This Recipe Appears In
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