Zaru Soba

Chilled buckwheat noodles served with a savory soy, mirin, and dashi dipping sauce, finished with scallions and crisp shredded nori.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces soba noodles
• 1.5 cups dashi
• 0.5 cup soy sauce
• 0.5 cup mirin
• 3 whole scallions
• 2 sheets nori
• 2 cups ice

Cooking instructions

1. Combine the dashi, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat, then cook for 2 minutes. Remove from the heat and chill until cold, at least 15 minutes. (about 17 min) — Gentle simmer
2. Bring a large pot of water to a boil. Add the soba and cook according to the package directions until tender but still springy, usually 4 to 6 minutes. (about 6 min) — Boiling
3. Drain the noodles in a colander and rinse under cold running water, gently rubbing them to remove excess starch. Drain well, then toss with the ice until thoroughly chilled. Remove any remaining ice. (about 3 min) — Cold water
4. Cut the scallions into thin rounds and shred the nori into narrow strips. (about 3 min) — Room temperature
5. Divide the chilled soba among four plates or bamboo zaru trays. Serve with the cold dipping sauce in small bowls, and top or accompany each portion with scallions and shredded nori. Dip each bite into the sauce before eating. (about 1 min) — Chilled