Beat the heat with our zaru soba recipe—a refreshing, chilled noodle dish perfect for summer. Quick, easy, and authentically Japanese. Try it now!
Zaru Soba (Chilled Buckwheat Noodles)
Difficulty: ★☆☆☆☆Servings
1
servingsPrep time
5
minutesCooking time
6
minutesZaru Soba Ingredients
Dried Soba (buckwheat noodles): 100g (about 3.5 oz)
Substitute: Whole wheat spaghetti if genuine soba is unavailable, though flavor/texture differ.Water: Enough for boiling soba (fill a medium pot ~2/3 full)
- Dipping Sauce
Water: ~50 ml (about 3 tablespoons + 1 teaspoon)
Concentrated Mentsuyu (2x strength): Adjust per bottle instructions
Note: Mentsuyu brands vary in saltiness, so taste and dilute as needed.Wasabi: 1/4 teaspoon (or more to taste)
Substitute: Horseradish or spicy mustard, though flavor will differ.- Garnish
Shredded Nori (dried seaweed): as desired
Chopped Green Onions (optional)
Zaru Soba Directions
- Boil the Soba
Bring a medium pot of water to a rolling boil.
Add 100g soba noodles.
Cook according to package instructions (usually about 6–7 minutes). - Rinse & Cool
Once soba is tender yet firm, drain in a colander.
Rinse under cold running water, gently rubbing the noodles to remove excess starch.
Shake off extra water thoroughly (too much water will dilute flavor). - Prepare the Dipping Sauce
In a small bowl or cup, combine ~50 ml water with the recommended amount of mentsuyu (2x concentrate).
Stir in wasabi if desired, or serve wasabi on the side.
Taste and adjust with more water or mentsuyu to suit your preference. - Plate the Soba & Serve
Arrange the chilled noodles on a serving plate or bamboo tray (zaru).
Top with shredded nori if you like.
Optionally sprinkle some chopped green onions.
Serve the dipping sauce alongside in a small bowl or cup. - How to Eat
Take a small portion of soba with chopsticks.
Briefly dip into the sauce, letting any excess drip back into the bowl.
Slurp and enjoy the refreshing flavors.
Notes
- Tips & Notes
Adjust Mentsuyu: Every brand differs in concentration. Start with a 1:1 ratio (mentsuyu:water) as a rough guide, then tweak.
Wasabi: Add directly to the sauce or dab onto noodles—personal preference.
Additions: Other common garnishes include grated daikon radish or finely chopped shiso leaf.
Leftover Sauce: Refrigerate any unused sauce for a day or two, but best consumed fresh.
Soba Substitutions: If you can’t find soba, try a mix of buckwheat & wheat “cha soba” or even thin whole wheat spaghetti in a pinch.