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Cold Soba Noodles with Tsuyu Dipping Sauce (Zaru Soba)

recipe at a glance
Rating: 5/5
2 reviews

ready in: 1-2 hrs
serves/makes:   4

recipe id: 86243
cook method: stovetop

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3 cups dashi stock (see Note)
1/2 cup mirin
1/2 cup soy sauce or tamari
1 package (12.7 ounce size) soba or Japanese-style buckwheat noodles
1/2 cup thinly sliced green onions (optional)
wasabi paste (optional)
1/4 cup grated daikon (optional)


In a medium pot, bring dashi, mirin and soy sauce to a boil. Set aside to cool; refrigerate until chilled.

Prepare the noodles according to package instructions, drain in a colander, then plunge into ice water to stop cooking. Return noodles to colander. Thoroughly rinse the noodles under cold water to remove excess starch.

Divide noodles into individual portions and place on bamboo trays or regular plates. Pour some sauce into individual dipping bowls (you will likely have some sauce left over), arrange condiments on small plates, and serve with the noodles, letting everyone add condiments to the sauce to taste. Dip small amounts of the noodles into the sauce and eat.

Note: To make dashi, wipe a 4-inch-square piece of kombu seaweed with a damp cloth and soak in a medium pot with 4 cups of water overnight. Remove the kombu and bring water to a boil over medium-high heat. Add 3 tablespoons dried bonito flakes, count 5 seconds, and turn off heat. Once the flakes have sunk to the bottom of the pan, strain out the liquid, discarding the solids.

Recipe Source: This recipe is adapted from Toshio Sakamaki, sushi chef at Ozumo in San Francisco.

cook's notes

The sauce can be modified to taste. Some restaurants add acid, such as rice vinegar or ponzu sauce, to make the sauce more refreshing, while others serve the dish with condiments like wasabi paste, sliced green onions and grated daikon. You can substitute cooked cooked udon noodles for the soba.

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382 calories, 1 grams fat, 73 grams carbohydrates, 16 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Jun 7, 2001

REVIEW: 5 star recipe rating
I agree - use the dashi mix! So much easier and tastes the same to me. I've really been hooked on soba noodles lately. One note, this makes a TON of dipping sauce. More than enough for several batches of the noodles. You end up with 4 cups of sauce just from the ingredients but then you do boil it down a little (I like to reduce it until it's a little thickened). I scale down the sauce amount to make about half and then refrigerate the rest for the next time I make this recipe. It keeps pretty well.

Registered Member at
Member since:
May 8, 2001

REVIEW: 5 star recipe rating
Used dashi soup mix instead of making my own (look in Asian markets). This is delicious!!

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