These cold soba noodles with a rich, umami dipping sauce is the perfect refreshing meal for hot summer days. Make this meal in less than 15 minutes with a quick dashi stock that does not compromise on flavor! It’s a perfect option for a light lunch.
1cupdashi stockFor the HonDashi stock brand, add 1 teaspoon seasoning to 1 cup of water. Follow instructions on how to make the dashi broth based on the brand you get.
scallions, thinly sliced
nori (seaweed), cut into small thin pices.
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!
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
The condiments are added to the dipping sauce for additional flavor. Scallions, wasabi, seaweed, and grated daikon radish are some great options.
This dish is delicious by itself, or you can serve it with a side of vegetable or shrimp tempura, or karaage (Japanese fried chicken).
You can store the noodles for up to 3 days and the sauce in an airtight container for up to 3 to 4 days.