Zaru Soba (Vegan)

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 tablespoon sake (32ml)
• ⅓ cup mirin (80ml)
• 4 ½ tablespoon soy sauce
• 1 ½ x 2 inch piece kombu
• 3 pieces shiitake mushroom, rehydrated (keep soaking liquid)
• 1 tablespoon shiitake mushroom soaking water
• ½ teaspoon kombu dashi powder 
• Condiments: scallion, daikon, togarashi, sesame, nori, tenkasu, yuzu pepper, japanese pickles, ginger & wasabi 

The Directions

1. 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. 
2. 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. 
3. Prepare all of your condiments and plate them on the side. Prepare the dipping sauce by combining 3-4 tablespoon of the tsuyu and ¼ cup of ice cold water. Taste and adjust amount of tsuyu to your liking. Plate the soba noodles.
4. Serve and enjoy!

SAVE IT FOR LATER! ↓

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