Best Cold Soba Noodles With Dipping Sauce Recipes

Cold (Zaru) Soba Noodles with Dipping Sauce image

Provided by Kaylie

Time 20m

Number Of Ingredients 9

8 ounces dried soba (buckwheat noodles) (half 16 ounce package)
1 cup dashi stock
1/4 cup mirin
1/4 cup soy sauce
scallions, thinly sliced
nori (seaweed), cut into small thin pices.
daikon, grated
sesame seeds
wasabi

Steps:

Boil the noodles per the recommended time on package. Usually about 5 minutes.
Rinse the cooked noodles in a strainer under cold water.
Submerge the noodles in a big bowl with cold water and ice. Set aside until ready to serve.
Make the dipping sauce. Add dashi stock, mirin and soy sauce into a small sauce pan and take it to a boil on medium heat, about 5 minutes.
Turn off the heat, let the sauce cool to room temperature or place it in the refrigerator for a quicker cool down.
To serve, portion out the noodles and place them on a Zaru mat (if you don't have one, make sure to drain the noodles really well with a strainer). Portion the sauce in a small bowl and serve on the side.
To eat, add optional condiments to the dipping sauce. Take some noodles and dip it into the sauce and enjoy it with a nice slurp!

Nutrition Facts : ServingSize 2 people, Calories 401 kcal, Carbohydrate 195 g, Protein 42 g, Sodium 3785 mg, Sugar 15 g

Chilled Japanese Soba with Dipping Sauce image

Provided by Food Network

Time 25m

Yield 4 appetizer servings

Number Of Ingredients 11

7 to 8 ounces Japanese Buckwheat noodles
1 tablespoon grated fresh ginger
3 scallions, thinly sliced
1/2 teaspoon anchovy paste, or to taste
1/2 cup soy sauce
1/2 cup Mirin or dry sherry
2 tablespoons rice vinegar
Pinch of sugar
Pinch of salt
1/4 cup finely julienned carrot
1 sheet of Nori

Steps:

Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

Soba Noodles & Dipping Sauce image

Provided by Sheila Lukins

Yield Servings: Makes 2 servings

Number Of Ingredients 7

For dipping sauce (make ahead):
8 tablespoons light soy sauce
1 1/2 teaspoon Asian sesame oil
2 tablespoons water
1/3 cup chopped scallions
4 tablespoons drained pickled ginger
1 package (3 bunches) soba noodles

Steps:

1. Combine all of the sauce ingredients in a bowl. Let rest. Before serving, divide the sauce between 2 small bowls for dipping the noodles. (Makes about 1 cup.)
2. Cook noodles in boiling water until al dente, about 6 minutes. Rinse thoroughly under cold water and drain well. Serve cold in shallow bowls with sauce on the side.