Zaru Soba is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in noodle soups. The tradition of eating cold soba began in the 1600s. The slightly sweet cold soba noodles dipped in a light dipping sauce are phenomenal. Truly worthy of worship!
Soba – Cold Buckwheat Noodles
- Large pot, medium saucepan
- 2 cups Cold water
- 1 tsp Instant bonito soup stock
- ¼ cup Japanese soy sauce
- 3 tbsp Mirin sweet rice vinegar
- 12 oz Dried soba noodles
- 6 tbsp Scallions, green part only chopped
- 2 tbsp Wasabi (optional)
- Make Stock – In a medium saucepan, bring 2 cups of water to a boil. Add dashi granules and cook 1 minute more, stirring. Remove to another burner to cool.
- Make Dipping Sauce – Combine 2 cups dashi broth with mirin and soy sauce in a bowl. Chill in refrigerator.
- Cook Noodles – Bring 3-4 cups of water to a boil in a large pot. Add noodles and swirl them around. When water returns to a boil, cook for 5 minutes or whatever the package recommends. They should be just tender. Drain the noodles in a colander and rinse under cold water to stop cooking and remove any starch. Drain thoroughly and place in individual bowls.
- Serve – Place bowls of scallion and wasabi mixed with 4 tbsp water in the middle of the table. Place a bowl or plate of noodles and small bowl of dipping sauce in front of each diner. To eat soba, the diner mixes a dab of wasabi paste and a spoonful of scallions in their dipping sauce. They then grab some noodles with chopsticks or a fork, dips them in the sauce and eats them, slurping loudly.