Zaru Soba (Buckwheat Noodles) ざるそば

For 4 servings


14 oz. dried soba

Hot water for boiling

<For hand made dipping sauce>

4-5 cups boiling water

1 soy sauce

1/4 mirin

3-inch piece of kombu (kelp)* soak in water overnight.

4 dried shitake mushrooms*soak in water overnight.

<For toppings:>

wasabi paste, finely chopped green onion, and dried seaweed sliced


Add hot water in a sauce pan.Add soy sauce and mirin in the same sauce pan and heat and boil with kombu and shiitake for 1 hour. (Remove kombu and shiitake when you serve.) * For dipping sauce

Add dried soba noodles in the boiling water, gently stirring noodles with chopsticks. Turn down the heat to medium. (Following the package instructions)

Drain and cool the noodles in cold water. Gently wash noodles with hands and drain well. Divide soba among four serving plates.

Divide dipping sauce among four small cups. Put toppings on small plates and serve them on the side of soba.

*Some people may have Buckwheat allergies. It is rare in the U.S. but please be careful.




Asian Food Recipes

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