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Japanese Cold Soba Noodles

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Cold Soba noodles if one of the most popular dish in Japan. As we approach the summer, it is a perfect meal to cool you down. Traditionally this dish is served with a plate of cold soba noodles and a bowl of dipping sauce. Usually a small dish of chopped shallots, grated ginger and wasabi is a served on the side. To eat you will add the wasabi, shallots and grated ginger into the dipping sauce. Pickup your soba noodles and dip the noodles into the dipping sauce quickly and slurp the noodles up. 

I am going to show everyone a simple recipe that will take you no more than 10 minutes to prepare. Enjoy!

Soba Noodles (2 servings)

   There's a wide variety of soba noodles available at Fish & Soy 


Hakubaku Organic Cha Soba 200gm

Organic Soba

Made from 100 buckwheat flour - Strong Buckwheat aromaCha-Soba (Green Tea Soba)Organic Soba (Mixture of wheat flour and buckwheat)


Dipping Sauce (Mentsuyu)

Traditionally the dipping sauce is made from dashi stock (mixture of water, kombu, bonito, mirin) and soy sauce. For this recipe I am using the pre-made stock. You will be surprised at how well your dipping sauce will taste.

Marutomo Kombu and Bonito Soup Base 500ml


Marutomo Kombu and Bonito Soup Base 500ml
Made with Rishiri Konbu from Hokkaido noted for
its excellent taste and quality. This delicious
savoury combination of kombu kelp, bonito and
dried sardines  makes this tsuyu soup stock a
great ingredient for traditional soups, noodle dips and vegetable seasonings. 

Marutomo Makurazaki Bonito Soup Base
Made with bonito caught near the sub-tropical 
port  town of Makurazaki, famous for its traditional fishing processing methods that leave these bonito
flakes with a deep and delicious savoury taste. These famous bonito have helped this Makurazaki 

bonito tsuyu soup stock to win the Monde selection prize 3 years in a row.


1. Boil hot water and cook the soba noodles2. Once the soba noodles in cooked
place noodles in cold water to cool down.

3. Drain the noodles and place it on serving

4. Prepare the dipping sauce garnish. Wasabi,
thinly chopped shallots, shiitake mushroom and grated ginger.

5. Add 1/2 cup of Marutomo Kombu and Bonito
stock and 1 cup of water. Mix the garnish into the
dipping sauc
6. Before serving add shredded nori
and shiitake mushroom on top of soba noodles

Serving: Dip the noodles into the dipping sauce. Enjoy!

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