Zaru Soba Chilled Soba Noodles Recipes

10-MINUTE ZARU SOBA (COLD SOBA NOODLES)

Steps:

• Add dashi, soy sauce, mirin, and sugar into a saucepan and mix to combine. Once the mixture comes to a boil, remove from heat and place in the fridge or freezer to cool.
• Cook noodles according to package instructions. Drain the noodles in a strainer and rinse under cold running water to remove the excess starch. Shake well to drain, transfer to a plate, and garnish to your preference.
• Pour the dipping sauce into a bowl and dress to your liking. Dip a portion of the noodles in the sauce and enjoy!

ZARU SOBA - CHILLED JAPANESE NOODLES

Steps:

• Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer.
• Remove from heat and store in refrigerator to chill.
• Bring litre of water to boil.
• Add soba noodles.
• Cook for 4 mins.
• Drain noodles using a colander.
• Rinse with cold water and wash noodles, making sure all the starch is rinsed off.
• Cut nori sheet in four.
• Take one quarter and slice thinly.
• Place slices of nori on noodles.
• Slice spring onion and place on a small dish.
• Put wasabi paste on another small dish.
• Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls.
• Combine desired condiments into the sauce.
• Dip noodles in sauce and eat!

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).

COLD SOBA NOODLES (ZARU SOBA)

Steps:

• To prepare the dashi, or stock: Place the cold water in a saucepan. Using a damp cloth, wipe the kombu, removing any dirt. Place the kombu in the cold water, and bring the mixture to a boil over high heat. Remove the kombu immediately, and reserve for another use. Bring the water again to a boil, and remove from the heat. Add the bonito flakes and stir, and then let them settle to the bottom of the pan, about 1 minute. Strain the liquid through a fine-meshed strainer lined with cheesecloth. Discard the bonito flakes.
• To make the dipping sauce, combine 2 cups of the dashi with the soy sauce and mirin in a bowl. Chill. (For serving, you may divide it into six portions and chill.)
• To cook the noodles, bring 3 quarts of water to a boil in a large pot. Add the noodles, scattering them over the surface. Once the water reaches a boil, cook for 5 to 6 minutes, or until just tender. Put the noodles in a colander, and rinse under cold running water to remove the starch. Drain thoroughly, and divide among six baskets or bowls.
• Place the scallions and wasabi in the center of the table with the noodles. Each diner then mixes a dab of the wasabi and 1 tablespoon of the scallions in a portion of dipping sauce and, using chopsticks, dips noodles into the sauce.