cold noodle

Chilled somen noodle served with grated ginger, scallion and a delicious dipping sauce called Tsuyu. This is a perfect Japanese noodle recipe for hot summer days.

Somen

bundles dried somen noodles

ginger ((½ inch, 1.3 mm))

green onion/scallion

shiso leaves (perilla/ooba) ((thinly sliced, optional))

myoga ginger ((thinly sliced, optional))

¼ cup mentsuyu/tsuyu (noodle soup base)

iced water ((needed only if you use concentrated mentsuyu))

[Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.

Boil water in a large pot. When boiling, remove the wrapper.

Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don’t stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.

Drain somen in a colander and wash the noodles with hands under running water.

Once noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.

Cut the scallion finely and grate the ginger. Put them in small dishes. Put mentsuyu in small bowls and add cold (iced) water to dilute.

Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to eat. Enjoy!

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Noodles will be stuck so you may want to loosen up in cold water before serving.

To Store

Light and refreshing, Zaru Soba (Cold Soba Noodles) will be your summer go-to staple. 10-minute is all you need to whip up this delicious noodle dish.

Zaru Soba (Cold Soba Noodles)

noodles

mentsuyu/tsuyu (noodle soup base) ((recipe below))

iced water

green onions/scallions

nori seaweed (kizami nori)

wasabi ((optional))

sake

mirin ((I usually add additional 1 Tbsp))

soy sauce

kombu (dried kelp) ((1" x 1", 2.5 cm x 2.5 cm))

Gather all the ingredients.

In a medium saucepan, add ¼ cup sake and bring it to a boil over medium-high heat. Let the alcohol evaporates for a few seconds.

Add ½ cup soy sauce and ½ cup mirin (I add + 1 Tbsp mirin for my family&#039;s preference).

Add 1 x 1 inch (2.5 x 2.5 cm) kombu and 1 cup dried bonito flakes (katsuobushi).

Bring it to a boil and cook on low heat for 5 minutes. Turn off the heat and let cool completely. Strain the sauce and set aside. You can keep the sauce in an airtight container and store it in the refrigerator for up to a month.

To Make Dipping Sauce (makes 1 cup concentrated sauce):

Boil a lot of water in a large pot. Unlike pasta, you do not add salt to the water. Add dried soba noodles in the boiling water in a circulate motion, separating the noodles from each other. Cook soba noodles according to the package instructions (each brand is slightly different). Stir the noodles once in a while so they don’t stick to each other. Check the tenderness and do not overcook. Before you drain, reserve 1 to 1 ½ cup of soba cooking water &quot;Sobayu&quot; (Read what you can use this in the blog post).

Drain the soba noodles into the sieve and rinse the noodles to get rid of starch under running cold water. This is a very important step.

Shake off the sieve to drain completely and transfer the noodles to the iced water in a large bowl. Set aside until the noodles are cool.

To serve the noodles, place a bamboo sieve or mat over a plate (to catch water from noodles). Put soba noodles and garnish shredded nori sheet on top.

To Boil Soba Noodles:

You will need 90 ml (6 Tbsp) of dipping sauce per cup/person, which means 360 ml (1 ½ cup) for 4 servings. Since the sauce to water ratio is roughly 1:3, combine 1 part (90 ml) of dipping sauce and 3 parts (270 ml) of iced water in a measuring cup and check the taste. If it&#039;s salty, add more water. If it&#039;s diluted, add more sauce.

Put chopped green onions and wasabi on a small plate and serve with the soba noodles.

To Serve:

https://www.youtube.com/watch?v=YtRHfaDOyxI

Zaru Soba (Cold Soba Noodles) is one of the most popular Japanese dish to enjoy on hot summer days and its very easy to prepare.

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PRINT RECIPE ▼

http://bit.ly/ZaruSoba

Serves: 4

Ingredients:

14 oz. (397 g) dried soba noodle
1 part dipping sauce (Mentsuyu), see below
1 part iced water

Dipping Sauce (Mentsuyu) (1 cup concentrated sauce)

¼ cup sake
½ cup + 1 Tbsp. mirin
½ cup soy sauce
1 1 x 1 inch (2.5 x 2.5 cm) kombu (dried kelp)
1 cup packed dried bonito flakes (katsuobushi)

Toppings/Garnish

Kizami Nori (finely shredded nori sheets)
2 green onions
Wasabi (optional)

Instructions with step-by-step pics▼

http://bit.ly/ZaruSoba


★ INGREDIENTS & COOKING EQUIPMENT ★

CUTTING BOARD :: http://www.cuttingboard.com
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STRAINER :: http://amzn.to/2acvQEr
SOBA NOODLES :: http://amzn.to/2acw8uZ
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SOY SAUCE :: http://amzn.to/23Xyu4e
BONITO FLAKES (KATSUOBUSHI) :: http://amzn.to/29Wj5h2
KOMBU :: http://amzn.to/29EEg5D
SHREDDED NORI SEAWEED :: http://amzn.to/29FAGOy
WASABI :: http://amzn.to/29Lzx61


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How To Make Zaru Soba (Recipe) ざるそばの作り方（レシピ）

Cool down and relax with this Japanese Cold Ramen dish called Hiyashi Chuka. It's a bright, flavorful, fun way to experience the magic of ramen on a hot summer day!

Hiyashi Chuka (Cold Ramen)

Tbsp sugar

Tbsp rice vinegar (unseasoned)

Tbsp roasted sesame oil

water

Tbsp toasted white sesame seeds

¼ tsp grated ginger

½-1 tsp la-yu (Japanese chili oil)

eggs (50 g each w/o shell)

tsp sugar

¼ tsp kosher salt (Diamond Crystal; use half for table salt)

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

shrimps

Tbsp sake ((for cooking shrimp))

cucumbers ((or ⅓ English cucumber, julienned))

lettuce

tomato

hams

kaiware daikon radish sprouts ((rinse and pat dry))

servings fresh ramen noodles ((6 oz noodles

Tbsp toasted white sesame seeds ((optional garnish))

karashi mustard ((optional garnish))

pickled red ginger (beni shoga

Combine all the noodle sauce ingredients in a medium bowl and whisk all together. You can keep it chilled in the refrigerator for up to a week.

To Make Sauce

For eggs, you make a thin egg crepe and cut it into thin strips (it&#039;s called &quot;Kinshi Tamago&quot;). If you want to make super-thin crepe, follow my recipe here. Whisk together the eggs, sugar, and salt. Heat the oil in the pan over medium heat. Pour the egg mixture into the pan and cook on both sides.

Cool the crepe and slice into very thin strips.

For shrimps, bring a small pot of water to a boil. Add sake and shrimp and cover with the lid. The alcohol in the sake will help remove the smell and tender the meat. Turn off the heat when the color of the shrimp started to change and let it cook with the remaining heat. Do not overcook otherwise shrimp will become hard. Transfer shrimps to a plate and let cool.

Cut all the topping ingredients to thin strips (so it&#039;s easier to eat with noodles).

To Prepare Toppings

Bring a big pot of water to a boil and add the noodles, separate the noodles before dropping them into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into individual plates/bowls.

To Cook Noodles

Place all the toppings and pour the dressing before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired.

To Assemble

You can keep the leftovers in an airtight container and store in the refrigerator for 2 days. Keep the sauce separated.

Top 3 cold noodle recipes from across the web

The most viewed cold noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Somen

Zaru Soba (Cold Soba Noodles)

Hiyashi Chuka (Cold Ramen)

Top 3 cold noodle recipes from across the web

The most viewed cold noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Somen

Zaru Soba (Cold Soba Noodles)

Hiyashi Chuka (Cold Ramen)

The most viewed cold noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine