One of my favorite dishes that I discovered in Japan when we travelled there several years ago was cold soba. I had never experienced this dish before, and I loved the hearty flavor of the soba–they’re made using buckwheat flour–and the salty-sweet dipping sauce that came with it.
In Japan, cold soba is often served with lots of various toppings–some of the most common include sesame seeds, seaweed, scallions, and pickled ginger. I like the scallions best because they add a nice spicy crunch to the dish. I left out the other sides to keep this dish simple. I also simplified the dipping sauce. Usually it’s made with dashi, a fish based stock, but that can be notoriously difficult to find in the states. Instead I’m just using chicken stock, and I find that it still has the salty goodness of traditional soba.
This recipe is quick and easy and perfect for the hottest part of the summer.
Easy Cold Soba
Servings: 1 · Calories: 355
Fat: 0 g · Cholesterol: 1 mg · Sodium: 1613 mg · Carbs: 73 g · Fiber: 3 g · Sugar: 13 g · Protein: 11 g
- 3 oz. soba noodles
- 1 Tbsp mirin
- 2 Tbsp chicken broth
- 1 Tbsp soy sauce
- scallions to top
Bring a large pot of salted water to boil. Add the noodles to the pot and boil them for 3 minutes. Drain the noodles, place in a bowl, and chill in the fridge for 30 minutes.
Add mirin, chicken broth, and soy sauce to the noodles. Stir until the noodles are fully coated.
Serve with thinly sliced scallions to top.