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Zaru Soba
Cold buckwheat noodles on bamboo with a chilled tsuyu dipping broth. Rinsing the cooked noodles thoroughly under cold water washes off the surface starch and gives soba its proper firm, slightly chewy bite instead of a gummy texture.
Ingredients
Instructions
Simmer dashi, soy and mirin 3 minutes for tsuyu broth. Cool completely. Chill.
Cook soba noodles per packet. Drain and rinse thoroughly under cold water.
Arrange noodles on bamboo trays or plates.
Garnish with nori strips.
Pour tsuyu into small cups. Add spring onion, wasabi and daikon to taste. Dip and eat.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
