Zaru Soba ざるそば — a classic summertime dish in Japan; light and refreshing cold soba noodles served with a savory dipping sauce (tsuyu) and a variety of condiments.
These chilled soba noodles are served on bamboo strainer called ‘zaru’ which is where the name comes from. The dipping sauce is made with bonito, so as highly requested, here’s how to make a plant based mentsuyu (noodle soup base)! 🙂
This is hardly a recipe so I wanted to share a few other things:
1.Type of soba (2 main kinds): Hachiwari Soba is made from a mix of buckwheat and wheat flour and has chewier texture but less buckwheat flavour. Juwari Soba is made from 100% buckwheat flour so has a stronger flavour but dryer texture. Green tea soba has a subtle delicious green tea taste :).
2.Washing: Rinse the heck out of those noodles with cold water instead of dunking it in ice water. Ice water causes the noodles to ‘tighten’ up too quickly losing its texture and flavour.
3.Yakumi: are the condiments served with the noodles. So many choices to choose from! Classics are grated daikon, nori, scallions and wasabi/ginger. We also love fried tempura bits, sesame seeds, togarashi and yuzu kosho (pepper).
4.Sobayu: cooking water where the nutrients and starch from the soba dissolves out. Pour it into the remaining broth to end off the meal.. with a little dessert if you like 🙂.
How to Make Zaru Soba
The Ingredients
- 2 bundles soba noodles (200g)
- 2 tbsp sake (32ml)
- 1/3 cup mirin (80ml)
- 4 1/2 tbsp soy sauce
- 1 1/2 x 2 inch piece kombu
- 3 pieces shiitake mushroom, rehydrated (keep soaking liquid)
- 1 tbsp shiitake mushroom soaking water
- 1/2 tsp kombu dashi powder
- Condiments: scallion, daikon, togarashi, sesame, nori, tenkasu, yuzu pepper, japanese pickles, ginger & wasabi
The Directions
- Over medium high heat, add the sake to a pot and bring to a boil. Allow alcohol to cook off for 20-30 seconds. Add the mirin, soy sauce, shiitake soaking water, kombu dashi granules, kombu and shiitake. Bring to a boil again and then reduce heat to low. Simmer for 8 minutes. Remove from heat, cool to room temperature and then refrigerate.
- Cook soba noodles following directions on the package. Drain the noodles, reserving the liquid (save for drinking later). Rinse the soba noodles VERY well with cold water (about 3-5 times). The water should run clear. Drain and set aside.
- Prepare all of your condiments and plate them on the side. Prepare the dipping sauce by combining 3-4 tbsp of the tsuyu and 1/4 cup of ice cold water. Taste and adjust amount of tsuyu to your liking. Plate the soba noodles.
- Serve and enjoy!
SAVE IT FOR LATER! ↓
If you recreate this Zaru Soba recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Zaru Soba (Vegan)
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Zaru Soba ざるそば — a classic summertime dish in Japan; light and refreshing cold soba noodles served with a savory dipping sauce (tsuyu) and a variety of condiments.
Ingredients
- 2 bundles soba noodles (200g)
- 2 tbsp sake (32ml)
- 1/3 cup mirin (80ml)
- 4 1/2 tbsp soy sauce
- 1 1/2 x 2 inch piece kombu
- 3 pieces shiitake mushroom, rehydrated (keep soaking liquid)
- 1 tbsp shiitake mushroom soaking water
- 1/2 tsp kombu dashi powder
- Condiments: scallion, daikon, togarashi, sesame, nori, tenkasu, yuzu pepper, japanese pickles, ginger & wasabi
Instructions
- Over medium high heat, add the sake to a pot and bring to a boil. Allow alcohol to cook off for 20-30 seconds. Add the mirin, soy sauce, shiitake soaking water, kombu dashi granules, kombu and shiitake. Bring to a boil again and then reduce heat to low. Simmer for 8 minutes. Remove from heat, cool to room temperature and then refrigerate.
- Cook soba noodles following directions on the package. Drain the noodles, reserving the liquid (save for drinking later). Rinse the soba noodles VERY well with cold water (about 3-5 times). The water should run clear. Drain and set aside.
- Prepare all of your condiments and plate them on the side. Prepare the dipping sauce by combining 3-4 tbsp of the tsuyu and 1/4 cup of ice cold water. Taste and adjust amount of tsuyu to your liking. Plate the soba noodles.
- Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
Had to give it a go after seeing it on Instagram because I wanted to recreate my experience in Japan.
So easy to follow. But I didn’t make the sauce early enough so had to wait for it to cool down.
I haven’t had soba since my grandma passed in 2016…this is the one that brought me back to her kitchen. Absolutely amazing!
I was craving Zaru Soba but had no idea it can easily be made! The instructions are easy to follow and it tastes great! It’s super refreshing during these hot summer days. If you don’t like it too salty, I do recommend adding a bit more water for your tastes. Otherwise great recipe!
I was craving Zaru Soba but had no idea it can easily be made! The instructions are easy to follow and it tastes great! It’s super refreshing during these hot summer days. If you don’t like it too salty, I do recommend adding a bit more water for your tastes. Otherwise great recipe!
Great refreshing dish!!! Recipe is simple and delicious!!