Photograph of the finished Zaru soba

Japan · Mì soba lạnh chấm tương

Zaru soba

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 1.1 lb
  • Photograph of Dashi broth Dashi broth 2 cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Nori seaweed Nori seaweed 0.1 oz
  • Photograph of White radish White radish 4.2 oz
  • Photograph of Spring onion Spring onion 1.4 oz

Method

  1. 1 To make mentsuyu dipping sauce: simmer kombu seaweed dashi broth with soy sauce and mirin for 2 minutes, then let it cool completely.
  2. 2 Bring a pot of water to a boil, add the soba noodles and cook for 4 minutes, stirring gently to prevent the noodles from sticking together.
  3. 3 Drain the noodles in a colander, rinse with cold water, and gently squeeze for 1 minute to remove any sticky starch residue — this step determines the firmness of the noodles.
  4. 4 Soak the noodles in a bowl of ice water for 30 seconds, then drain thoroughly and arrange them on a bamboo tray or plate lined with a rack.
  5. 5 Sprinkle shredded nori seaweed over the noodles; grate daikon radish and finely chop green onions, then serve separately.
  6. 6 Pour the dipping sauce into a bowl, add the grated radish and green onions, then dip each noodle into the sauce with chopsticks and eat immediately.
Start cooking