Chilled Buckwheat Noodles with Dipping Broth — Kyoto Cold Soba
A Kyoto summer classic, chilled buckwheat soba noodles served on a bamboo tray with a cold dashi tsuyu dipping broth, wasabi, spring onion, and toasted nori.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely slice 4 spring onion stalks. Cut 2 sheets toasted nori into thin strips. Measure 360ml cold kombu dashi, 1/4 cup soy sauce, 1/4 cup mirin, 1 tsp wasabi paste, and 2 tsp toasted sesame seeds. Fill a large bowl with ice-cold water.
Simmer
Combine kombu dashi, soy sauce, and mirin in a small saucepan over medium heat. Bring to a simmer for 2 minutes, then remove from heat. Cool completely over ice or refrigerate until cold.
Boil
Bring a large pot of unsalted water to a rolling boil over high heat. Add 200g dried soba noodles, stir occasionally to prevent sticking, and cook for 4 to 5 minutes until tender but slightly firm to the bite.
Finish
Drain soba immediately and plunge into the ice-cold water bowl. Gently rub noodles between your hands to remove excess starch, then drain thoroughly until completely dry.
Plate
Arrange chilled soba neatly on bamboo trays or plates. Garnish with nori strips and sesame seeds. Pour cold tsuyu into small dipping bowls, add spring onion and wasabi on the side. Serve immediately for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.