Ingredients Jump to Instructions ↓

  1. 14 oz Dried Zaru soba noodles

  2. For The Sauce:

  3. 4 Cups Kombu dashi broth (see note below)

  4. 1 Cup soy sauce

  5. 1/4 Cup mirin

  6. wasabi paste

  7. For The Toppings...any combination of one or several of the following:

  8. scallions , chopped thin

  9. 2 Tbs rice seasoning or nori , thinly sliced

  10. Cooked prawns

  11. Seared Ahi tuna

  12. tofu , cubed

  13. Japanese Omelet, sliced thin

  14. Sliced avocado

  15. Note: Kumbo dashi is basically fish bullion with kelp. You can buy it without msg if you like, but be sure to get only dashi made in Japan. The Japanese are stricter about food safety than the USA even. I no longer buy ANYTHING food related from China. You can find Japanese cooking products in the Japanese isle of most Asain food markets. This is good.

Instructions Jump to Ingredients ↑

  1. First make the sauce by bringing the dashi, soy,and mirin to a boil in a saucepan.

  2. Boil for 3 mins. Remove from heat. Cool to room temperature. Add the wasabi paste to taste.

  3. Boil the soba noodles in water for about 5 mins. Drain. Rinse. Drain. Pour into a bowl with ice cubes and cold water. Soak for 10 mins.

  4. Put the noodles in a nice fancy big bowl or small individual bowls and pour the sauce on top. Top this with any or all of the toppings, the rice seasoning, and put the whole wonderful display into the refrigerator until ready to serve.


Send feedback