Soba loses texture fast. Serve immediately after rinsing. Do not let it sit.
What You Need
- 200g dried soba noodles
Tsuyu dipping sauce:
- 240ml dashi
- 3 tbsp soy sauce
- 2 tbsp mirin (briefly heated and cooled to burn off alcohol)
Garnish: sliced scallion, wasabi, toasted nori strips
How to Make It
Make tsuyu: Combine dashi, soy sauce, and cooled mirin. Chill completely. (Make ahead — keeps refrigerated 5 days.)
Cook soba: Bring 2L water to a vigorous boil. No salt. Add soba. Cook 5-6 minutes, testing frequently. Drain.
Rinse: Rinse under cold running water, rubbing gently with your hands to remove surface starch. Shake off excess water.
Serve: Arrange noodles on bamboo or a plate. Pour tsuyu into individual small cups.
Eating: Dip the bottom third of each chopstick-bundle into tsuyu. Eat. Add scallion and wasabi to the tsuyu (not the noodles).
Sobayu: Add the starchy cooking water to remaining tsuyu at the end. Drink as broth.
From our Tokyo Meets Tuscany collection.