Cold Soba Noddle Dipping Sauce Recipes

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

QUICK MENTSUYU RECIPE (COLD SOBA NOODLE SAUCE)

Steps:

• Stir together your soy sauce, mirin, sake or rice wine and dashi powder in a saucepan and gently bring to the boil, stirring occasionally.
• Take it off the heat and set aside to cool completely before use.
• Optional: Garnish with a sprinkling of aonori powder or thinly sliced nori for extra flavour.
• If you're ready to eat, go ahead and bring a medium pot of water to the boil, then add in your soba noodles. Cook according to packet directions (usually around 3 mins or so), then drain and remove from the heat.
• For the most refreshing experience, allow your noodles to cool completely before serving. You might like to run them under cold water to speed this up, or pop them in the fridge for 10 mins or so before serving so they cool down more quickly.

COLD (ZARU) SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Boil the noodles per the recommended time on package. Usually about 5 minutes.
• Rinse the cooked noodles in a strainer under cold water.
• Submerge the noodles in a big bowl with cold water and ice. Set aside until ready to serve.
• Make the dipping sauce. Add dashi stock, mirin and soy sauce into a small sauce pan and take it to a boil on medium heat, about 5 minutes.
• Turn off the heat, let the sauce cool to room temperature or place it in the refrigerator for a quicker cool down.
• To serve, portion out the noodles and place them on a Zaru mat (if you don't have one, make sure to drain the noodles really well with a strainer). Portion the sauce in a small bowl and serve on the side.
• To eat, add optional condiments to the dipping sauce. Take some noodles and dip it into the sauce and enjoy it with a nice slurp!

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.

NOODLE DIPPING SAUCE

Steps:

• Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just to a boil. Stir in the bonito flakes and immediately remove from the heat. Wait about 10 seconds for the flakes to get thoroughly soaked, and then strain. Let liquid cool to room temperature. Serve with cold soba noodles for dipping, along with scallions, grated daikon, quail eggs and natto if you have a taste for it.

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

SOBA NOODLES & DIPPING SAUCE

Steps:

• 1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
• 2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.

COLD SOBA NOODLES WITH HERBS AND MANGO

Steps:

• Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
• Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
• Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.