Zaru Soba (Cold Soba with Dipping Sauce) ざるそば

Before You Start

• Gather all the ingredients.

  I make the homemade dipping sauce ahead and keep it in the fridge until ready to use—it's a big time-saver. Short on time? Use store-bought mentsuyu from a Japanese or Asian grocery store.

  

To Make the Homemade Dipping Sauce

• Add ¼ cup sake and ½ cup mirin to a medium saucepan. Bring to a boil over medium-high heat and cook until the alcohol smell dissipates, about several seconds. Add ½ cup soy sauce.

  Nami's Tip: I add an extra 1 Tbsp mirin for a slightly sweeter sauce. Feel free to adjust to your taste.

  

• Add 1 piece kombu (dried kelp) and ½–1 cup katsuobushi (dried bonito flakes).

  Nami's Tip: Use the maximum amount of katsuobushi for a more intense bonito flavor.

  

• Bring it to a boil, then reduce the heat and simmer for 5 minutes. Turn off the heat and let it steep until fully cooled to room temperature. Strain the dipping sauce and set aside.

  Nami's Tip: Make it ahead and store in an airtight container in the refrigerator for up to a month. Don't discard the spent kombu and katsuobushi—repurpose them to make Furikake (Japanese Rice Seasoning).

  

To Boil the Soba Noodles

• Bring a large pot of water to a boil (do not add salt). Add 14 oz dried soba noodles (buckwheat noodles), fanning them out to keep the strands separated. Stir occasionally to prevent sticking. Cook according to the package instructions—do not overcook.

  Nami's Tip: Before draining, reserve 1–1½ cups of the cooking water (sobayu) to enjoy at the end of the meal.

  

• Drain the noodles in a sieve and rinse under cold running water, rubbing gently with your hands to remove excess starch.

  Nami's Tip: Don't skip this step—without rinsing, the noodles will clump together and turn slimy.

  

• Shake the sieve to drain well. Transfer the noodles to a large bowl of iced water. Chill the noodles for 30 seconds. Drain well and set aside.

  

To Serve

• Place bamboo sieves or mats over individual plates to catch the draining water. Add one serving of soba noodles to each mat and garnish with shredded nori seaweed.

  

• Combine 6 Tbsp mentsuyu (concentrated noodle soup base) and 1⅛ cups iced water in a measuring cup. Check the taste—add more water if it's too salty, and add more dipping sauce if it's too dilute. Divide into individual cups. 

  

• Chop 2 green onions/scallions and divide among small plates. Add a dab of wasabi (optional). Serve alongside the noodles and dipping sauce.

  Nami's Tip: When you’re done eating, pour the hot soba cooking water (sobayu) into the leftover dipping sauce and enjoy as a light broth.

  

To Store

• Keep any leftover homemade dipping sauce in a clean, airtight container in the refrigerator for up to a month. Cook the soba noodles just before serving—they clump and lose their texture as they sit.

Variations

Here are a few ways to make this dish your own.

• Change up the condiments. Add grated daikon, toasted sesame seeds, or grated ginger to your dipping cup for extra depth.
• Try a different soba blend. Ju-wari soba (十割そば) is 100% buckwheat—earthy and crumbly with a strong aroma. Hachi-wari soba (八割そば) blends 80% buckwheat with 20% wheat for a smoother, springier texture.
• Go gluten-free. Use 100% buckwheat (ju-wari) soba and tamari in place of regular soy sauce.
• Try a different flavor soba. Cha soba (茶そば) has a pale green, mildly earthy flavor from matcha powder. Ume soba (梅そば) has a soft pink tint and a subtle, fruity flavor from Japanese ume plum.
• Make Oroshi Soba. Serve the chilled noodles in a bowl with dashi-based sauce and top with grated daikon, dried bonito flakes, and tempura scraps.

Calories: 348kcal, Carbohydrates: 75g, Protein: 15g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 629mg, Potassium: 267mg, Fiber: 1g, Sugar: 2g, Vitamin A: 60IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 3mg