Cold soba noodles/buckwheat noodles

Main Dish
3 servings
15 min
35 min
Very Easy


Number of serving: 3
350 g buckwheat noodles

Condiments: (of your choice and/or availability)

finely grated fresh ginger

finely chopped shiso leaves

finely julienned myoga (Japanese ginger)

finely chopped green onions

finely shredded nori seaweed

toasted sesame seeds (black/white)

Nanami togarashi (flavored pepper)

a dollop of wasabi


½ cup Kikomann soya sauce

½ cup mirin, with alcohol base

¼ cup brown sugar

Dashi Stock:

A piece of 4-5 inch dried kombu seaweed

2 packets of bonita flakes

3 cups water

Dipping Sauce:

1 cup of kaeshi

1-2 cups dashi stock


  • Heat the mirin sauce over low heat, then add in soya sauce and sugar. Cook until sugar has melted and remove any scum off the top. Strain and set aside.
  • Dashi Stock:
    Presoak the kombu in 3 cups of water for about 15-20 minutes to soften. Bring the water a fast boil and drop in bonita flakes. Turn off heat and cover to let it cool. Strain liquid through a sieve and use your fingers and sqeeze out most of the flavor. Set is aside for later.
  • Dipping Sauce:
    In a saucepan simmer kaeshi and dashi stocks over medium heat. Let it simmer for about 5-8 minutes, remove and let cool. Season to taste. You can easily prepare this ahead of time.
  • Cook the noodles:
    Add enough water to a large pot and bring to a fast boil. Add the noodles a little at a time. Stir to make sure the noodles are completey covered in water. Turn heat to simmer and cook for about 8 minutes depending on the thickness of the noodles or follow directions on the package.
  • Test the noodle, it should be cooked through but not soft or mushy. Pour the noodles into a colander and reserve some of the water. Run cold water to cool down the noodles. When the noodles are cool enough to handle, take a handful of noodles and wash it under the water until the water is clear. This helps removes any traces of starch on the noodles. Drain well and set aside.
  • Arrange noodles in individual plates and set out dipping bowls for the sauce, and condiments. Fill each dipping bowls halfway with dipping sauce.


Cold Soba Noodles/Buckwheat Noodles, photo 1
Cold Soba Noodles/Buckwheat Noodles, photo 2


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