Cold Soba Noodles With Dipping Sauce Recipe  (/favicon.ico)  (https://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce)   (/manifest.json)                         (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-152x152-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-144x144-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-120x120-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-114x114-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-76x76-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-72x72-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-precomposed.png)  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Total Time 30 minutes  Rating 5            (1,103)  Notes Read community notes       In Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on (https://cooking.nytimes.com/recipes/1023837-dashi) dashi , the omnipresent Japanese stock.  You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaweed, and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients – which you can buy in any store specializing in Asian foods – keep indefinitely in your pantry. I would encourage you to try making it, though you can also use chicken stock (or instant dashi, which is sold in the same stores).  Featured in: (https://www.nytimes.com/2002/08/07/dining/the-minimalist-like-a-cool-wind-blowing-from-fuji.html) THE MINIMALIST; Like A Cool Wind Blowing From Fuji    Read More      Save  Log in  orsign up  to save this recipe.        Give  Subscriber benefit: give recipes to anyone As a subscriber, you have10gift recipes to give each month. Anyone can view them - even nonsubscribers.(https://help.nytimes.com/hc/en-us/articles/360060848652) Learn more.   (https://www.nytimes.com/subscription/cooking.html) Subscribe             Share   Copy link   (mailto:?subject=NYT%20Cooking:%20Cold%20Soba%20Noodles%20With%20Dipping%20Sauce&body=NYT%20Cooking:%20Cold%20Soba%20Noodles%20With%20Dipping%20Sauce%0A%0Ahttps://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce?smid%3Dem-share)   Email   (https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F10549-cold-soba-noodles-with-dipping-sauce%3Fsmid%3Dpin-share&description=NYT%20Cooking:%20In%20Japan, where it gets plenty hot in the summer, cold soba noodles, served with a dipping sauce, are a common snack or light meal. Soba are brown noodles, made from wheat and buckwheat, and the sauce is based on dashi, the omnipresent Japanese stock. 

You would recognize the smell of dashi in an instant, even if you have never knowingly eaten it. It's a brilliant concoction based on kelp, a seaw&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2016%2F07%2F19%2Fdining%2F19COOKING-SOBANOODLES1%2F19COOKING-SOBANOODLES1-jumbo.jpg)   Pinterest   (https://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce%3Fsmid=fb-share)   Facebook   (https://x.com/intent/post?text=Cold%20Soba%20Noodles%20With%20Dipping%20Sauce&url=https://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce%3Fsmid=tw-share&hashtags=NYTCooking)   X   (https://api.whatsapp.com/send?text=Cold%20Soba%20Noodles%20With%20Dipping%20Sauce%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F10549-cold-soba-noodles-with-dipping-sauce%3Fsmid%3Dwa-share)   Whatsapp   (http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F10549-cold-soba-noodles-with-dipping-sauce%3Fsmid%3Dre-share&title=Cold%20Soba%20Noodles%20With%20Dipping%20Sauce)    Reddit              Print Options  (false)   Include recipe photo    Print Recipe       Advertisement    Ingredients Yield: 2 to 4 servings  Salt  1 cup (https://cooking.nytimes.com/recipes/1023837-dashi) dashi or chicken stock  ¼ cup soy sauce  2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water  8 ounces soba noodles  Finely grated or minced ginger  Minced scallions or toasted sesame seeds for garnish   Add ingredients to Grocery List   (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (4 servings) 233 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 11 grams protein; 1410 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. (https://www.edamam.com/website/wizard.jsp) Powered by ()           Preparation Step 1 Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.   Step 2 Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).       Similar Recipes     (/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles) (San Francisco-Style Vietnamese American Garlic Noodles)   San Francisco-Style Vietnamese American Garlic Noodles J. 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Have you cooked this?    Mark as Cooked  Log in  orsign up  to mark this recipe as cooked.        Private Notes Leave a Private Note on this recipe and see it here.  Cooking Notes Add Note  (Share your notes with other cooks or make a private note for yourself…)   (public)  Public (private)  Private  Submit     All Notes    Private      Jim Siler  6 years ago   The soba noodles need to be really cold.  Prior to cooking the noodles have a large bowl of ice water handy,  with plenty of ice.  Once the noodles are to taste, quickly drain and plunge into the ice water.  Work by hand until the noodles are ice cold, then drain thoroughly and serve immediately. Is this helpful?            190       The Clean Plate Club  6 years ago   Thanks Mr. Bittman, these noodles were great with beautiful North Fork L. I . sliced radishes, cukes, scallions, and shredded carrots mixed in, topped with sliced poached chicken breast and sauce. A wonderful, light summer supper. Is this helpful?            101       Jadyn  5 years ago   You are supposed to dip the soba into the sauce and eat, it’s not a soup. I hope this was helpful
 ( ◠‿◠ ) Is this helpful?            71       Cypridopsis  6 years ago   Wasabi instead of ginger is good.  Also crumbled rt cut toasted nori sheet can be sprinkled on the soba noodles. Is this helpful?            48       Solange  7 years ago   oh god I love cold soba noodles! They're so refreshing, but what Bittman omits here is that you need to save a little bit of the noodle water (just like when cooking other pastas) to mix into your dipping sauce. Diviiiiine! Is this helpful?            31       Su  5 years ago   The star of this show is the noodles, not the sauce. Good soba (preferably 100% buckwheat, if you can find them) are gorgeous, richly but delicately flavored, and the goal here is to lightly season the noodles without obscuring or detracting from their flavor. Know what you're looking for here, and buy good soba! Is this helpful?            21       Trish  5 years ago   I just returned from Japan and had soba and dipping sauce a number of times... The sauce was very Bland. There wasn't a crazy amount of flavor so it doesn't surprise me that this recipe is also very mild or bland... Is this helpful?            16       Eve  5 years ago   Traditionally, the condiments would include thinly sliced green onion, wasabi, and grated Daikon radish.  Mix into the cool broth before dipping the noodles.  In Japan, they serve a little pot of the hot noodle water to mix with your leftover dipping sauce to drink at the end as you would tea. Is this helpful?            15       cholyida   5 years ago   Soy sauce with sugar how can it be no flavor???  Is this helpful?            12       Jonathan  6 years ago   The sauce keeps in the fridge in a jar for a couple weeks. There's a special little dipping cup with a lid that's used in Japan to serve the sauce in. Just pour a small amount of sauce into a small bowl or cup to dip your noodles into and retain the rest for another hot day. Is this helpful?            10       Ami Sioux  6 years ago   Truly enjoyed this homemade option to purchasing Tsuyu in the shops...which almost always has MSG. I loved the natural options...substituting mirin for honey...I used a bit of bone broth and then made the tradition Soba-Cha with the added benefits of the bone broth for the after tea! Thank you so much for your recipe. I loved it! Is this helpful?            10       Alz  5 years ago   Used miso instead of dashi. Wouldn’t recommend it... Is this helpful?            9       Chantal  4 years ago   Tossed the noodles in a little toasted sesame oil. A huge hit! This recipe tasted just like the cold soba I get in my favourite restaurant. Is this helpful?            9       huh?  5 years ago   you probably didnt put enough.
if it didnt taste like anything, then you could have adjusted it. Is this helpful?            5       Alisha  4 years ago   Loved this recipe. I used chicken broth but still added a tiny bit of Hondashi powder for some extra umami. Enjoyed the dipping sauce a lot. In Japan they offer hot water (from what was used to cook the noodles in so it’s a little starchy), and you add it to your sauce to make a soup. Is this helpful?            5        Elaine  4 days ago   The dipping sauce was bland. The next time I'll use dashi instead of chicken stock. Maybe that will add more flavor. Is this helpful?                   Ellen  1 month ago   I got fresh Korean buckwheat noodles from the Asian store. I made this in a bowl (as opposed to dipping) with halved cherry tomatoes, scallions and some homemade ponzu sauce. Topped it off with furikake. Perfect for a 90 degree day. Is this helpful?                   Carol from Chapel Hill  3 months ago   Delish! Served with roasted chicken thighs. I'll add more ginger next time. Is this helpful?                   Jaden  7 months ago   Sobaaaaaaaaa forever Is this helpful?                   Sarah N.  1 year ago   Lovely, simple, refreshing. Soba has such a good flavor it doesn't need much sauce so this is perfect. We enjoyed it last week and will make it again, with scallions stirred in and fried ginger sprinkled on top, during this upcoming very hot week. Is this helpful?                   Rachel  1 year ago   Is the dipping sauce supposed to be served warm or cold? Is this helpful?            1          Steve  1 week ago   Cold. Is this helpful?                    Alex Steiner  1 year ago   Very easy, tasty summer supper.  Only boil the noodles for about 3 minutes.  I wasn't crazy about the chicken stock that we used, so I'll look for dashi next time. Is this helpful?            1       Shelli  2 years ago   YUUUM! So simple, so amazing. I know traditionally you’re supposed to dip the noodles in the sauce, but I just ate it as a noodle soup. I’m vegan so I used kombu dashi instead. First time I made it according to the recipe, second time I subbed ginger for garlic chili oil. Both were winners! Is this helpful?                   bex  2 years ago   Wow this was an amazing and simple recipe. Perfect for summer days! Serve with green tea. Is this helpful?                   Bob Wandruff  2 years ago   Although the ingredient list calls for finely grated ginger, it is not mentioned anywhere in the cooking instructions.  An unusual omission from one of Mr. Bittman’s carefully crafted recipes.  I assumed it was to be added to the dipping sauce. Is this helpful?                      Kris  2 years ago   There's a comma (along with an extra line space and a cap at the next line) after the word ginger, so I think the last three lines are meant to read: 

"Finely grated or minced ginger, minced scallions or toasted sesame seeds for garnish" Is this helpful?            2        Area  2 years ago   This was delish. I poured the sauce over the noodles. I wish I had dashi, but chicken broth was great. I had the noodles w some leftover ribs & caramelized veggies on the side Is this helpful?                   Kate  3 years ago   Used vegan chicken broth, and it turned out great! The key here is good soy sauce. Is this helpful?                   Gerard  3 years ago   These are great on a hot august day in Georgia, I made Eric Kim’s tofu, the one from the imitation chicken McNuggets recipe, just to add some protein. Worked with the dipping sauce as well. Is this helpful?                   Primary Dashi ala Shizuo Tsuji  3 years ago   Put 30 g konbu in 4 cups water uncovered to reach boiling point - (remove Konbu just before water boils.
Insert thumbnail into fleshiest part of the kelp if soft - sufficient flavor. If tough, return to pot for 1 to 2 minutes.) Keep from boiling by adding a dash of cold water. 
After removing konbu bring stock to a full boil. Add 1/4 cup cold water to bring temp down and immediately add 30 g bonito flakes. No need to stir. Bring back to boil & remove at once! Let settle, strain w cheesecloth. Is this helpful?                   Erica  3 years ago   What do you do with the ginger? Is this helpful?            1        Private notes are only visible to you.     Recipe Tags (/tag/japanese) Japanese  (/tag/noodles) Noodles  (/tag/dashi) Dashi  (/tag/soba%20noodles) Soba Noodle  (/topics/dinner-recipes) Dinner  (/tag/easy) Easy  (/tag/lunch) Lunch  (/tag/quick) Quick  (/tag/snack) Snack  (/tag/main%20course) Main Course  (/tag/side%20dish) Side Dish  (/tag/summer) Summer     Advertisement   Log in  orsign up  to save this recipe.        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