Cold Soba Noodles
15m prep 10m cook 25m ready
4 servings This is the classic way to eat buckwheat noodles—chilled but accompanied by hot and spicy condiments, creating an appealing contrast. If desired, serve with tempura-battered fried shrimp or vegetables.
Ingredients
- 1 2½ cups Dashi (opens in new tab)
- ½ cup plus 2 tablespoons soy sauce
- ¼ cup mirin
- 1 teaspoon sugar
- 1 sheet toasted nori
- ½ cup sliced green onions
- ⅓ cup grated daikon radish
- 2 tablespoons wasabi paste
- 12 ounces soba noodles
Let's Cook
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Step 1.
Bring to a gentle boil in a medium saucepan over medium heat: 2½ cups Dashi; ½ cup plus 2 tablespoons soy sauce; ¼ cup mirin; 1 teaspoon sugar
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Step 2.
Remove from the heat and let cool to room temperature. Using scissors, cut into fine shreds: 1 sheet toasted nori
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Step 3.
Arrange on a plate: ½ cup sliced green onions; ⅓ cup grated daikon radish; 2 tablespoons wasabi paste
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Step 4.
In a large pot of boiling unsalted water, cook until nearly tender: 12 ounces soba noodles
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Step 5.
Drain in a colander and rinse under cold water until cool, swishing the noodles with your hand to rinse well. Divide the noodles among 4 bowls. Sprinkle each serving with nori shreds. Divide the dipping sauce into 4 little bowls and place one beside each serving. Place the plate with wasabi on it within easy reach. To eat, add a little green onion, radish, and wasabi to the dipping sauce, and dip each bite of noodles in the sauce.
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