Cold soba with dipping sauce

Name: Cold soba with dipping sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 180 g Dry soba noodles with wheat; 180 g Prepared fish dashi; 35 g Soy sauce; 25 g Mirin seasoning; 25 g Spring onion; 2 g Dried nori seaweed; 300 g Water

Cool buckwheat-and-wheat noodles with a savoury dipping broth.

Estimated total time: 20 minutes2 portionsAbout 370 kcal per portion

Cold soba with dipping sauce — representative dish photograph — Photo: Evelyn-rose · CC0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

180 g Dry soba noodles with wheat
180 g Prepared fish dashi
35 g Soy sauce
25 g Mirin seasoning
25 g Spring onion
2 g Dried nori seaweed
300 g Water

Method

Put a saucepan of water on to boil. Slice the spring onion and cut the nori into fine strips.
In a small pan, simmer the prepared dashi, soy sauce and mirin for 2 minutes. Pour into a shallow bowl and stand it in cold water to cool.
Boil the soba according to its packet, usually 5–7 minutes. Drain, rinse thoroughly under cold running water and drain again.
Divide the noodles between two plates, scatter over the nori and serve with separate dipping bowls and the spring onion.

The photo shows an optional egg that is not included in this version. Use prepared dashi, not a stock that needs long simmering. Soba here contains wheat. The estimate counts all dipping sauce even if some is left. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

ざるそば

Allergens and ingredient checks

Listed allergens: fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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