Zaru Soba

Method

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1. Make the tsuyu first: bring the mirin to a boil for 30 seconds to cook off the alcohol, add the soy, sugar and dashi, and bring back to a simmer.

   Mark done Start 30 sec timer

2. Take off the heat, stir in the bonito flakes and leave 5 minutes, then strain and chill thoroughly. It should be assertively salty on its own.

   Mark done

3. Bring a large pan of unsalted water to a rolling boil — soba needs no salt, unlike pasta.

   Mark done

4. Cook the noodles for the time on the packet, usually 4 to 5 minutes, stirring at the start so they do not stick.

   Mark done Start 4 min timer

5. Drain and immediately wash the noodles under cold running water, rubbing them gently between your hands until the water runs clear and they feel squeaky rather than slick.

   Mark done

6. Plunge into a bowl of ice water for 30 seconds, then drain very well.

   Mark done Start 30 sec timer

7. Pile onto bamboo mats or plates, scatter with nori, and serve with cups of cold tsuyu and the spring onion, wasabi and daikon to stir in to taste.

   Mark done

Chef’s Tips

• Buy soba with a high buckwheat percentage — the cheapest packets are mostly wheat flour and taste of very little.
• Do not skip the cold rinse even if you are in a hurry. It is what makes the noodles taste clean.
• Save the noodle cooking water. Traditionally it is added to the leftover dipping sauce and drunk at the end as sobayu.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Tempura prawns or vegetables
• Chilled sake or barley tea
• Agedashi tofu as a starter

Storage & Reheating

Cooked soba can be refrigerated for a day in cold water, drained just before serving. The tsuyu keeps 2 weeks refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.