Zaru Soba Recipe - Cold Soba For Dipping
This simple and refreshing zaru soba recipe can be ready and on your table in as little as 20 minutes.
The heart of this dish is the dipping sauce, or tsuyu, that you add the cold buckwheat noodles and the soba into. At the base of it is Lee Kum Kee Less Sodium Soy Sauce, which doesn't compromise on flavor and adds a rich, fragrant aroma to the cold soba sauce.
Enjoy on its own for a light lunch, or serve with a side of tempura for a more hearty meal!
What You Will Need
Ingredients
- 200 g dried soba noodles
- water, for boiling
- 2 tsp. ground wasabi or wasabi paste
- 2 tsp. Lee Kum Kee Minced Ginger
- 1 stalk thinly sliced scallions
- 1/4 cup thinly sliced nori
Marinade
- -- FOR THE TSUYU --
- 1/4 cup Lee Kum Kee Less Sodium Soy Sauce
- 2 Tbsp. sake
- 1/4 cup mirin
- 1 Tbsp. sugar
- 1 Tbsp. bonito flakes (optional)
- 1 cup water
Made with
Lee Kum Kee products
How to make it
-
Cook soba noodles according to package instructions in boiling water. Drain immediately and rinse under cold water to cool down.
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As the noodles cool and drain, add all of your tsuyu ingredients to your pot and bring to a boil, infusing the bonito flakes if adding. Add Lee Kum Kee Less Sodium Soy Sauce to taste while seasoning.
-
Let the sauce cool and remove the bonito flakes, then transfer to a serving jug. Arrange noodles in a dish and serve with shredded nori, Lee Kum Kee Minced Ginger, wasabi, and green onion on the side.
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To enjoy, grab a chopstick full of noodles along with some seaweed, ginger, wasabi, and green onion. Dip into your cold tsuyu dipping sauce and enjoy!
Click the bolded link for more soy sauce recipes.
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