Chilled Soba Noodles (Zaru Soba) Recipe

chilled Soba noodles (Zaru Soba) recipeZaru soba (ざるそば) is Japanese chilled noodles served on a bamboo tray (zaru, ざる), served with a cold broth called tsuyu (つゆ).

It is a great alternative to pasta, and makes for a filling and a very nutritious meal. It is also Gluten-free (if you use the Juwari variety. See below).

Zaru soba is easy to prepare, and perfect to have on a hot summer’s day.

About Soba

dried-sobaSoba, or buckwheat noodles, is just one of many kinds of Japanese noodles. It is made by grinding the buckwheat grain and mixing it with water to form a dough, which is then cut with a long knife into thin noodles.

A generous portion for one person uses about 100 grams of dried soba (app. 260 grams once cooked), which contains about 340 kcal, 2 grams of fat and zero cholesterol.

Gluten-free Variety

Soba, in its pure form is Gluten-free and is marketed as Juwari (十割,  100%) Soba variety.

There is also a less expensive variety, called Ni-Hachi (二八, two-eight) soba, which is made from 80% soba and 20% wheat (and therefore not technically Gluten-free).


Serving Size: 1 portion   Prep Time: 5 minutes   Cooking Time: 10 minutes


Ingredients

  1. Dry soba noodles – 100 grams
  2. Tsuyu dipping sauce (soy sauce, bonito or kombu or shiitake dashi, mirin). Your local Japanese store probably has this. If not, you can make an alternative dipping sauce by mixing a bit of soy sauce, vinegar or lemon juice, olive oil with honey or sugar to taste. Don’t be afraid to experiment! You are effectively making a salad dressing of sorts.
  3. Condiments for the dipping sauce. These can include
    • A dash of Wasabi
    • Chopped Nori seaweed (the common seaweed sheets used for wrapping sushi)
    • Chopped green onions, or grated daikon radish
    • You can get creative. Add anything you like. Condiments you add to tsuyu are called yakumi (薬味), and great chefs have their own signature recipes. However, balance is an important consideration. You do not want to overwhelm the clean, delicate flavor of your soba!

How to Prepare

  1. Cook the soba in boiling water for about 3-5 minutes (depending on thickness). Use PLENTY of water (about 10 times the volume of soba). Cook like “al dente” pasta (enough so there is no hard center). DO NOT add salt to the water.
  2. Drain the soba into a colander. Rinse thoroughly with cold running water. The colder the water, the better (you can add ice cubes to the soba in the colander as you rinse).
  3. Serve the soba, preferably on a bamboo tray, sprinkled with Nori seaweed.
  4. Serve the dipping sauce in a small cup, soup bowl, or even a tumbler. Fill about halfway.

How to Eat

  1. Contrary to Western etiquette, slurping the noodles in your mouth is acceptable and considered as proper table manner and evidence of enjoying your mealAdd your condiments (wasabi, green onions, grated daikon, ..) to dipping sauce, and mix with your chopsticks.
  2. Pick up the soba (and a bit of seaweed) with your chopsticks. Dip (whirl) in the sauce briefly and eat. Don’t leave the soba to soak in the sauce or add too much condiments! A Note About Etiquette: Contrary to Western etiquette, slurping the noodles in your mouth is acceptable and considered as proper table manner and evidence of enjoying your meal! Read more here.
  3. Zaru soba is a flexible, marvelous dish. You do not have to dip it in a dipping sauce. Instead, make any sauce you wish, and pour it over your Zaru soba like you are having a great salad.
Yoshi

Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.
Yoshi

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Yoshi

About Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi’s interests are Japanese and western cuisine and kimono art.

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