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    Home » Asian Recipes

    Easy Cold Soba Noodles (Zaru Soba)

    Sep 6, 2022 • Author: Joyce • 9 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 4 votes

    An easy cold soba noodle (zaru soba) recipe made with buckwheat noodles and d genmaicha tea-infused tsuyu dipping sauce! Perfect dish for a hot sunny day!

    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce
    Table of Contents
    • What is Zaru Soba?
    • Ingredients for Cold Soba Noodles
    • Tips
    • How to Make Zaru Soba
    • How To Serve and Eat Cold Soba Noodles
    • More Japanese Recipes to Try
    • Recipe Card
    • Other Noodle Recipes You May Like

    What is Zaru Soba?

    Zaru soba (ざるそば) is a Japanese chilled soba noodle dish made with buckwheat flour noodles. It is served with a cold tsuyu dipping sauce (also called mentsuyu) which you use to dip your noodles in before slurping it down. It's a very light and refreshing dish to enjoy during the hot summer days, and super quick and easy to make as well.

    When I came up with this recipe for zaru soba (cold soba noodles) I wanted to keep it simple and didn't want to slave over the stove. This is where I got the idea of using steeped genmaicha tea idea since it's an easy way to make the dipping sauce as well give it extra flavor.

    For extra flavor, you can also sprinkle some furikake seasoning on top of the noodles as well right before you serve them.

    If you're looking for something to serve on the side, you can also try serving it with my charred lemon garlic edamame or Japanese kani salad recipe as well, it's easy to make and only takes 15 from start to finish.

    Ingredients for Cold Soba Noodles

    For this zaru soba recipe, you can find the soba noodles (aka buckwheat noodles), mirin and bonito flakes at an Asian grocery store or specialty grocery store.

    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce

    Genmaicha is also known as roasted brown rice green tea and can be found at your local Asian grocery store as well however tea shops are getting quite popular nowadays so you may be able to find them at tea shops as well.

    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce

    I used prepared wasabi since this was what I had on hand, and it makes this recipe quick and simple -  however if you can get powdered wasabi or fresh wasabi those work as well.

    Daikon radish and dried seaweed (nori) sheets can usually be found at your local grocery store or Asian supermarket.

    Tips

    • It's very easy to overflow the pot when you are boiling the soba noodles. When you start to notice a lot of foam building up, blow on it. Blowing on the foam will send it back down so it won't overflow the pot.
    • Sesame oil during the ice bath is optional. It is not traditionally added but I find a hint of nuttiness adds a nice flavor to the noodles. A little goes a long long way, so less is more. I would go with only adding a few drops in and use no more than ¼ teaspoon.
    • Just a warning, prepared wasabi is potent – a little goes a long long way, so use it sparingly as a topping.
    • If you have Hondashi granules, you can also use ¾ teaspoon to the tsuyu sauce to give it a smokier flavor. 

    How to Make Zaru Soba

    Prepare the Zaru Soba Toppings

    I used a lot of toppings in this zaru soba recipe. You don't need to go this overboard - this was more to give you options and ideas. 🙂  If you want to keep it simple, green onions (scallions) and seaweed (nori) are more than enough for some good flavors.

    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce

    Here are some additional topping ideas:

    • Nori - I found it easiest to use scissors to snip them up into small slivers
    • Grated ginger and daikon - Use a fine grater to grate it. Once grated, they have a lot of excess water - squeeze and drain the excess liquid out.
    • Finely chopped green onions/scallions
    • Wasabi - Fresh and pre-made store-bought wasabi will work.
    • Toasted Sesame Seeds - This adds a nice nuttiness to the sauce
    A daikon radish being grated to make tsuyu dipping sauce for zaru soba

    Make Zaru Soba Dipping Sauce

    1. Steep approximately 4 tablespoons of genmaicha tea in 3 cups of hot water for about 15 minutes. I have a huge tea ball but ideally, you would want to put this in some sort of tea ball or tea bag. If you don't have one you can strain out the tea leaves with a strainer once the tea has been steeped.
      Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce
    2. Once the tea is done, in a pitcher add in about a handful of bonito flakes (approx. 4 tbsp), pour in the tea, and let it steep for about 10-15 minutes
      Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce
    3. Strain the bonito flakes out, then add in the soy sauce, mirin, and sake
    4. Let the sauce chill in the fridge for about an hour.

    Cooking the Soba Noodles

    1. In a pot, add water and set it on medium heat until the water boils. Do not add salt to the water - the dipping sauce is already very salty so we don't want to go overboard with the salt.
    2. Follow the directions on the packaging to cook the soba noodles. I usually cook it for 1 minute less than it says and then taste it for doneness to make it al dente.

      Make sure to watch the noodles like a hawk. They boil over very easily. When you start to see the bubbles go insane and rise up, gently blow into it - it's weird but it works, it makes the bubbles die down a bit.
    3. Once the noodles are done, run them under cold water and rinse off all the starches. When the noodles are cool, add them to an ice bath for a few minutes.

      It is not traditionally added but I also add a few drops of sesame oil to the ice bath because it adds a nice nutty flavor. A little goes a long long way, so less is more. Start by adding a few drops into the water. Use no more than ¼ teaspoon. The sesame oil also helps prevent the noodles from sticking to each other as well.
      Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce

    How To Serve and Eat Cold Soba Noodles

    1. Place the Cold Buckwheat Noodles, Tsuyu Sauce, and Toppings on the Table - Once you have finished cooking the noodles, and the noodles have had time to chill, place them on a small plate or basket and set it on the table. Place the toppings/garnishes and tsuyu dipping sauce at the table as well.
    2. Prepare the Small Dipping Sauce Bowls - Using a small bowl, put in a few of your favorite garnishes (wasabi, toasted sesame seeds, grated daikon radish, green onions, and grated ginger). Pour the tsuyu dipping sauce into the bowls.
    3. Dip the Noodles in the Sauce and Slurp Up the Noodles! - Take a small amount of noodles and dip it in the sauce you just created! Then slurp up the noodles and enjoy!
    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce
    Dip the noodles quickly into the tsuyu dipping sauce and slurp it up!
    1. Make a Soup with the Remaining Dipping Sauce - When the meal is done, you will most likely have a lot of dipping sauce left. Traditionally, zaru soba would use the leftover soba noodle water (sobayu) to water down the dipping sauce to make it into a soup! Instead of the soba water, I re-steeped the tea in a teapot and used that to water down the dipping sauce to make the soup instead.


    Zaru Soba (Cold Soba Noodles) with Genmaicha Dipping Sauce

    More Japanese Recipes to Try

    • Kani Salad (Japanese Crab Salad)
    • Chicken Teriyaki Yaki Udon
    • Charred Lemon Garlic Edamame
    • Sesame Crusted Teriyaki Salmon
    • Homemade Furikake Seasoning
    • Maple Curry Yaki Udon

    If you like my recipes and want to be updated on when new ones come out, please consider subscribing to my newsletter (we don't spam) and follow along on Instagram, Facebook, and Pinterest for all of my latest recipes!

    Recipe Card

    Easy Cold Soba Noodles (Zaru Soba)

    An easy cold soba noodle (zaru soba) recipe made with buckwheat noodles and dipped in a genmaicha tea-infused tsuyu dipping sauce! Perfect dish for a hot sunny day!
    Print Pin Share Email Rate Save Saved!
    Course: Appetizer, Main, Side
    Cuisine: Japanese
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    2 Servings
    5 from 4 votes

    Recipe Notes

    • When boiling the noodles, watch it like a hawk. They boil over very easily. When you start to see the bubbles/foam rise up, gently blow into it and it will reduce the foam in the pot and prevent it from overflowing the pot.
    • Sesame oil during the ice bath is optional. It is not traditionally added but I find a hint of nuttiness adds a nice flavor to the noodles. A little goes a long long way, so less is more. I would go with only adding a few drops in and use no more than ¼ teaspoon.
    • Just a warning, prepared wasabi is potent – a little goes a long long way, so use it sparingly as a topping.
    • If you have Hondashi granules, you can also use ¾ teaspoon to the tsuyu sauce to give it a smokier flavor. 

    Ingredients
     

    • 180 g soba noodles (2 individual bundles)
    • ¼ teaspoon sesame oil (optional)

    Genmaicha Tsuyu Dipping Sauce

    • 4 tablespoons genmaicha tea (roasted brown rice Japanese green tea)
    • 3 cups water (hot)
    • 4-5 tablespoons bonito flakes
    • ½ cup soy sauce
    • ½ cup mirin
    • 1 teaspoon sake

    Toppings (Pick and choose the ones you like!)

    • 2 x2cm ginger (grated)
    • 1 sheet dried nori seaweed sheet (cut into slivers)
    • 1 tablespoon toasted sesame seeds
    • 5 x5 cm daikon radish (grated)
    • 1 teaspoon wasabi
    • 1 stalk green onions (finely chopped)
    Prevent your screen from going dark

    Instructions
     

    Make the Zaru Soba Dipping Sauce

    • Steep approximately 4 tablespoons of genmaicha tea in 3 cups of hot water for about 15 minutes. Ideally you would want to put this in some sort of tea ball or teabag. If you don’t have one you can strain out the tea leaves with a strainer once the tea has been steeped.
    • Once the tea is done, in a pitcher add in about a handful of bonito flakes (approx. 4 tbsp), pour in the tea and let it meld for about 10-15 minutes
    • Strain the bonito flakes out, then add in the soy sauce, mirin, and sake
    • Let the sauce chill in the fridge for about an hour.

    Prepare the Toppings

    • Pick and choose the toppings you like. You don't need to use them all. If you want to keep it simple, green onions (scallions) and seaweed (nori) is more than enough for some good flavourings.
    • If you are using seaweed, I found it easiest to use scissors to snip them up into slivers
    • For ginger and daikon, use a fine grater to shave it into mush. Once grated, they have a lot of excess water – squeeze and drain the excess liquid out.

    Cooking the Soba Noodles

    • In a pot, add water and set it on medium heat until the water boils. Do not add salt to the water – the dipping sauce is already very salty so we don't need the extra saltiness.
    • Follow the directions on the packaging to cook the soba noodles. I usually cook it for 1 minute less than it says and then taste it for doneness to make it al dente
    • Once the noodles are done, run them under cold water and rinse off all the starches. When the noodles are cool, add them into a ice bath for 1 minutes.
      It is not traditionally added but I also add a few drops of sesame oil to the ice bath because it adds a nice nutty flavour. A little goes a long long way, so less is more. Start by adding a few drops into the water. Use no more than ¼ teaspoon. The sesame oil also helps prevent the noodles from sticking to each other as well.

    Serving the Noodles

    • Place the Cold Buckwheat Noodles, Tsuyu Sauce, and Toppings at the Table - Once you have finished cooking the noodles, and the noodles have had time to chill, place them on a small plate or basket and set it at the table. Place the toppings/garnishes and tsuyu dipping sauce at the table as well.
    • Prepare the Small Dipping Sauce Bowls - Using a small bowl, put in a few of your favorite garnishes (wasabi, toasted sesame seeds, grated daikon radish, green onions, grated ginger). Pour the tsuyu dipping sauce into the bowls.
    • Dip the Noodles in the Sauce and Slurp Up the Noodles! - Take a small amount of noodles and dip it in the sauce you just created! Then slurp up the noodles and enjoy!
    • Make a Soup with the Remaining Dipping Sauce - When the meal is done, you will most likely have a lot of dipping sauce left. Traditionally, zaru soba would use the leftover soba noodle water (sobayu) to water down the dipping sauce to make it into a soup! Instead of the soba water, I re-steeped the tea in a teapot and used that to water down the dipping sauce to make the soup instead.

    Nutrition

    Serving: 1Serving | Calories: 476kcal | Carbohydrates: 101g | Protein: 23g | Fat: 3g | Sodium: 4874mg | Sugar: 16g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, however I provide these links to make items easier to find if you cannot purchase this locally and I would never recommend anything I don’t own myself or highly recommend. I would prefer you buy your items locally if possible to support your local shops (and chances are they are cheaper locally as well!) 🙂

    Other Noodle Recipes You May Like

    • Easy Japchae (Korean Glass Noodles Stir Fry)
    • Singapore Noodles (Singapore Mei Fun)
    • Easy Udon Noodle Soup with Miso
    • Beef Chow Fun (干炒牛河)
    • Garlic Noodles
    • Crispy Cantonese Beef Chow Mein
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    More Asian Recipes

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    Reader Interactions

    Comments

    1. great bbq restaurants says

      May 29, 2022 at 11:00 pm

      Barbecue is one of the most American dish that Americans eat. There are numerous regional variations, such as the Memphis sticky ribs and Central Texas smoked brisket, and Kansas City's burnt ends, and the Carolinas vinegar and mustard-sauced meats. The famous cuisine is more than meets the eyes.

      Reply
    2. Wanda says

      February 27, 2018 at 3:51 pm

      So many great flavours here I must try this recipe! Thanks for sharing!

      Reply
    3. Catherine says

      February 27, 2018 at 3:40 pm

      What a beautiful and elegant dish...I'm so intrigued by this. Would love to try!

      Reply
    4. Allison Mattina says

      February 27, 2018 at 3:37 pm

      5 stars
      I've not been able to bring myself to try these noodles yet! The color throws me off but I've heard they're so good.

      Reply
      • Joyce says

        March 14, 2018 at 2:16 pm

        haha yes the dark colour is from the buck wheat flour 🙂 Definitely something you should try, it taste like any other noodle but a lot more nutty.

        Reply
    5. Marisa says

      February 27, 2018 at 2:38 pm

      5 stars
      I tried toasted rice tea for the first time last year. Great idea to cook with it for savory flavor. Loved this... and learned lots!

      Reply
    6. Deepika says

      February 27, 2018 at 2:27 pm

      5 stars
      I am intrigued by how this recipe is made. This is definitely on my Must- Try List. Thanks for sharing. 🙂

      Reply
    7. Josie says

      July 09, 2017 at 5:46 am

      5 stars
      I love this healthy dish, fast making for lunch or dinner. I can put in less wasabi for my own taste. Simple healthy and fast especially if I don't want to make a more complicated mundane food. Thanks.

      Reply
      • Joyce says

        July 13, 2017 at 4:49 pm

        I definitely put too much wasabi in mine haha! Lesson learned! 🙂

        Reply

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