Cold Buckwheat Noodles with Dipping Sauce

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A refreshing Japanese classic, chilled buckwheat noodles are served alongside a savory umami dipping sauce. Diners dip each portion of noodles just before eating, customizing every bite with wasabi, scallions, and nori for bright contrast and aroma.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 1.5 gFat
• 0.3 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 5 gSugar
• 14 gProtein
• 1180 mgSodium
• 240 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 2 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the Dipping Sauce (Tsuyu)

• 4 g dried kombu seaweed
• 10 g bonito flakes
• 1 cup cold water
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tsp granulated sugar

For the Noodles and Garnishes

• 14 oz (400 g) dried soba noodles
• 1 sheet toasted nori, thinly sliced
• 2 scallions, finely chopped
• 1 tsp prepared wasabi paste
• 1/4 cup grated daikon radish

Directions

1. Make the dashi: soak kombu in 1 cup cold water for 30 minutes, then heat gently over medium. Just before boiling, remove the kombu and add the bonito flakes. Steep 5 minutes, then strain through a fine sieve.
2. In a small saucepan, combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer for 2 minutes until the sugar dissolves, then cool to room temperature and chill thoroughly in the refrigerator.
3. Bring a large pot of unsalted water to a rolling boil. Add the soba noodles and stir immediately so they do not stick together.
4. Cook the noodles according to package directions, usually 4 to 5 minutes, until tender but still slightly firm to the bite.
5. Drain the noodles in a colander and immediately rinse under cold running water, rubbing gently between your hands to wash away the surface starch. Continue rinsing until the noodles feel cool and silky.
6. Drain the noodles very well, shaking off excess water, and divide into four neat mounds.
7. Arrange the noodles on a bamboo mat, platter, or individual plates. Pile the sliced nori and chopped scallions into small dishes, and place grated daikon and wasabi alongside.
8. Pour the chilled dipping sauce into four small individual bowls.
9. Serve the noodles with the dipping sauce and garnishes at the table. To eat, dip a small bundle of noodles into the sauce (add wasabi and daikon to taste) and slurp audibly, which is considered proper etiquette and enhances the flavor.

Cook’s Notes

• Choose 100 percent buckwheat (juwari) soba for the most authentic nutty flavor, though a wheat-blend soba is more forgiving to cook and easier to handle.
• The dipping sauce can be prepared up to 5 days ahead and kept refrigerated in a sealed container; it also freezes well for up to a month.
• Rinse the noodles thoroughly in cold running water to wash off the surface starch, which is essential for the right firm, springy texture and clean flavor.
• If the dipping sauce tastes too strong, dilute it with extra dashi or cold water until it reaches your preferred salt level.
• Serve the noodles on a traditional bamboo zaru mat if you have one, since the gaps let excess water drain away and help keep the noodles from getting soggy.

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