I’m a big fan of soup noodles like ramen and pho, but during the summer months it’s a bit too hot for these dishes. That’s why I wanted to make a summer friendly noodle dish. This Zaru Soba packs a ton of flavor, without cranking up the heat.
This dish is sometimes referred to as “Dipping Noodles”, for exactly the reason you think. The noodles and sauce are served separately. When you’re ready to eat, you dip the noodles into the sauce and enjoy!
You want the noodles to be coated in the sauce, but not soaked or drenched. The sauce is super flavorful and can be overpowering.
Soba is a traditional Japanese noodle that is made of buckwheat. However, be careful when you are buying these noodles because some manufacturers will use a mix of buckwheat and wheat. The traditional soba should be 100% buckwheat and gluten free.
Keep your sauce on your soba, not the floor,
Your favorite alternative chefs, K & T
Zaru Soba
Ingredients
- 1 dried kombu ~6 inches
- ½ cup tamari
- ½ cup mirin
- 1 tbsp maple syrup
- 1 cup bonito flakes
- 2 inch piece of daikon radish grated
- 6 ounces soba noodles cooked according to package instructions
- Shredded dried seaweed garnish
- Sesame seeds garnish
- Green onion diced (garnish)
Instructions
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Soak kombu with 2 cups of water in a small pot for 30 minutes.
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Add tamari, mirin, and maple syrup to the pot and bring water to a boil. Once water starts to boil, remove the kombu. While water is boiling add in the bonito flakes and let boil for 3 minutes.
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After 3 minutes, remove the pot from the heat and let it cool for a few minutes until all the bonito flakes sink to the bottom of the pot.
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Strain the sauce into a container with a lid and let cool to room temperature before sealing and refrigerating. You want to serve it cold with a side of the grated radish.
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Sprinkle green onion and sesame seeds over your sauce, then add some grated radish in before you start dipping. Serve with the cooked soba noodles topped with shredded seaweed.