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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 \u2013 which you can buy in any store specializing in Asian foods \u2013 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. \n\nYou 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 \u00bc 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\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s 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\u2026) (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\u2019s not a soup. I hope this was helpful\n ( \u25e0\u203f\u25e0 ) 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\u2019t 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.\nif 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\u2019s 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\u2019re supposed to dip the noodles in the sauce, but I just ate it as a noodle soup. I\u2019m 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\u2019s 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: \n\n\"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\u2019s 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.\nInsert 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. \nAfter 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. 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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 seaweed, and dried bonito flakes. It is also among the fastest and easiest stocks you can make, and its two main ingredients \u2013 which you can buy in any store specializing in Asian foods \u2013 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: THE MINIMALIST; Like A Cool Wind Blowing From FujiYield:2 to 4 servingsSalt1cup dashi or chicken stock\u00bccup soy sauce2tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water8ounces soba noodlesFinely grated or minced gingerMinced scallions or toasted sesame seeds for garnishIngredient Substitution GuideNutritional 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 sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered byStep 1Bring 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 2Combine 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 RecipesSan Francisco-Style Vietnamese American Garlic NoodlesSoba SaladMark BittmanSoba Noodles With Chilled DashiMark BittmanSoba Noodles With Shiitakes, Broccoli and TofuMartha Rose ShulmanShoyu RamenNaz DeravianNiku Udon (Japanese Beef Noodle Soup)J. Kenji L\u00f3pez-AltChicken and Mango Soba Salad With Peanut DressingSusan SpungenCold Noodle Salad With Spicy Peanut SauceHetty Lui McKinnonSalmon Soba Noodles With Ponzu-Scallion SauceKay ChunTakeout-Style Sesame NoodlesSam SiftonVegetable Yakisoba\u00a0Kay ChunOkinawan SobaKhushbu ShahCacio e Pepe RamenAndy BaraghaniSoba Noodle SoupMark BittmanSoy Sauce Noodles With Cabbage and Fried EggsHetty Lui McKinnonPeanut Butter NoodlesEric KimZha Jiang MianSue LiCold Rice Noodles With Grilled Chicken and Peanut SauceDavid TanisSoba Noodle and Steak Salad With Ginger-Lime DressingColu HenryChilled Soba in Dashi With Tomatoes and CornYotam Ottolenghi5 out of 51,103 user ratingsHave you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.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.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.You are supposed to dip the soba into the sauce and eat, it\u2019s not a soup. I hope this was helpful\n ( \u25e0\u203f\u25e0 )Wasabi instead of ginger is good. Also crumbled rt cut toasted nori sheet can be sprinkled on the soba noodles.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!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!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...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.Soy sauce with sugar how can it be no flavor???\nThe 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.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!Used miso instead of dashi. Wouldn\u2019t recommend it...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.you probably didnt put enough.\nif it didnt taste like anything, then you could have adjusted it.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\u2019s a little starchy), and you add it to your sauce to make a soup.The dipping sauce was bland. The next time I'll use dashi instead of chicken stock. Maybe that will add more flavor.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.Delish! Served with roasted chicken thighs. I'll add more ginger next time.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 the dipping sauce supposed to be served warm or cold?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.YUUUM! So simple, so amazing. I know traditionally you\u2019re supposed to dip the noodles in the sauce, but I just ate it as a noodle soup. I\u2019m 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!Wow this was an amazing and simple recipe. Perfect for summer days! Serve with green tea.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\u2019s carefully crafted recipes. I assumed it was to be added to the dipping sauce.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: \n\n\"Finely grated or minced ginger, minced scallions or toasted sesame seeds for garnish\"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 sideUsed vegan chicken broth, and it turned out great! The key here is good soy sauce.These are great on a hot august day in Georgia, I made Eric Kim\u2019s tofu, the one from the imitation chicken McNuggets recipe, just to add some protein. Worked with the dipping sauce as well.Put 30 g konbu in 4 cups water uncovered to reach boiling point - (remove Konbu just before water boils.\nInsert 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. \nAfter 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.What do you do with the ginger?Private notes are only visible to you." ], "output": "readability/", "pwd": "/data/archive/1728416227.681822", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:16:17.362582+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:16:17.322604+00:00", "index_texts": null, "output": "Cold Soba Noodles With Dipping Sauce Recipe", "pwd": "/data/archive/1728416227.681822", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:16:17.231418+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241009031634/https://cooking.nytimes.com/recipes/10549-cold-soba-noodles-with-dipping-sauce", "dom": null, "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media Got yt-dlp response code: 1. 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