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Zaru Soba (Chilled Soba Noodles)

Chilled Soba Noodles, or Zaru Soba, is a classic summertime meal in Japan accompanied by a savory dipping sauce called tsuyu, and a plethora of condiments called yakumi.

2 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	253 kcal	Sugar	5 g
Carbs	49 g	Cholesterol	–
Protein	14 g	Sodium	2347 mg
Fat	1 g	Fiber	1 g
Sugar	5 g
Cholesterol	–
Sodium	2347 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 5 min Total Time: 15 min

https://norecipes.com/cold-zaru-soba-recipe/

Make sauce.
To make the dipping sauce, add the 1 cup dashi stock, 3 tablespoons soy sauce, 1 tablespoon sake and 1 1/2 teaspoons evaporated cane sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
Boil noodles.
To boil the 2 servings soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
Transfer noodles to strainer.
Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
Wash noodles.
Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
Add noodles to ice water.
Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
Divide noodles into bundles.
Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
Serve with dipping sauce.
Serve immediately with the dipping sauce and condiments such as 1 teaspoon wasabi, 1 scallion, 50 grams daikon, and 1/2 sheet nori.
Reheat boiling liquid and serve.
Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.

Ingredients

1 cup dashi stock

3 tablespoons soy sauce

1 tablespoon sake

1 1/2 teaspoons evaporated cane sugar

2 servings soba noodles

1 teaspoon wasabi

1 scallion (finely chopped)

50 grams daikon (grated and drained)

1/2 sheet nori (cut into thin strips with scissors)

Instructions

Step 1

Make sauce.

Step 2

To make the dipping sauce, add the 1 cup dashi stock, 3 tablespoons soy sauce, 1 tablespoon sake and 1 1/2 teaspoons evaporated cane sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.

Step 3

Boil noodles.

Step 4

To boil the 2 servings soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.

Step 5

Transfer noodles to strainer.

Step 6

Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).

Step 7

Wash noodles.

Step 8

Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.

Step 9

Add noodles to ice water.

Step 10

Transfer the soba to a bowl of ice water and let the noodles chill for a moment.

Step 11

Divide noodles into bundles.

Step 12

Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.

Step 13

Serve with dipping sauce.

Step 14

Serve immediately with the dipping sauce and condiments such as 1 teaspoon wasabi, 1 scallion, 50 grams daikon, and 1/2 sheet nori.

Step 15

Reheat boiling liquid and serve.

Step 16

Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.