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Zaru soba with wasabi, fresh soba noodles garnished with soy sauce, lime juice and coriander
Fresh Japanese soba noodles with soy sauce and spicy wasabi

Zaru soba with wasabi (cold buckwheat noodles)

Author: Flavelo
Recipes Quick Meals
Zaru Soba (cold buckwheat noodles) is the essence of Japanese summer. The name refers to the bamboo draining basket (zaru) on which it is served. The speciality of soba noodles is the nutty, earthy flavour of buckwheat, which should not be overpowered by heavy sauces. The most important technical step in preparation is 'washing' the noodles: after cooking, scrub them in ice-cold water to remove surface starch. This makes the noodles slippery and firm (al dente), rather than a sticky mess. The dipping sauce (tsuyu) and the heat of the wasabi provide a refreshing contrast.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large pot for cooking
  • Colander and bowl with ice for cooling
  • Small bowls for dipping

Allergen Information

⚠️ Cereals containing gluten
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Prepare the dipping sauce (Tsuyu): mix the soy sauce, mirin (or sugar), and cold water in a small bowl. Place in the fridge.

Tip: The flavours need to meld, and the cold temperature is essential for the refreshing effect.
2 ✓

Cook the soba noodles in boiling water for the time indicated on the packet (usually 3-4 minutes). Do not overcook!

Tip: Buckwheat flour's structure is weaker than wheat's; it breaks apart easily.
3 ✓

Drain and immediately place in ice-cold water. Thoroughly rub the noodle strands by hand in the water to remove the slippery layer.

Tip: This step sets the noodle's elastic texture. If you skip it, it becomes mushy.
4 ✓

Serving: Pile the drained cold noodles onto a plate (or bamboo mat). Sprinkle the top with nori strips.

Tip: The noodles should be well drained so they don't water down the dipping sauce.
5 ✓

Serve wasabi, sesame seeds, and chopped spring onion in small bowls alongside the dipping sauce.

Tip: When eating, everyone mixes wasabi and onion into the sauce to taste, then dips the noodles into it.

Recipe FAQ

Why did the noodles stick together?
You didn't wash them thoroughly enough in cold water. Soba noodles literally need to be 'scrubbed' under water by hand to remove the slimy starch layer.
The sauce is too salty.
'Tsuyu' (dipping sauce) is concentrated. Beyond the ratios given in the recipe, you can dilute it further with water (dashi stock would be best, but water is fine) to taste.

Ingredients

  • 200 g Soba noodles (buckwheat noodles)
  • 2 tsp Wasabi paste
  • 3 tbsp Soy sauce
  • 1 tbsp Mirin (sweet rice wine)
  • 0.5 tsp Sugar (if no mirin)
  • 1 pc Spring onion (finely chopped)
  • 1 tbsp Toasted sesame seeds
  • 50 ml Cold water (for the sauce)
  • 1 pc Nori sheet (cut into strips - optional)