Soba Recipe

Bring water to boil

In a large pot, bring 2 liters (about 8 cups) of water to a rolling boil. Use plenty of water so the noodles cook evenly and don't clump.

Cook soba

Add the 8 oz of dried soba noodles to the boiling water, stirring gently immediately to separate. Cook according to package instructions, typically 4–6 minutes for most dried soba, until al dente. Start tasting at 3 minutes.

Prepare ice bath

While the noodles cook, fill a large bowl with the 2 cups of ice and 3–4 cups cold water to make an ice bath.

Shock and rinse

When noodles are done, immediately drain them in a colander and transfer to the ice bath to stop cooking and set the texture. After a minute, rinse the noodles under cold running water, gently rubbing to remove surface starch. Drain thoroughly and set aside in the colander.

Make dashi (quick method)

Combine 3 cups water and the 5 g kombu in a small saucepan and let steep 15 minutes (or heat gently until just before simmering). Remove kombu just before the water reaches a simmer. Add 8 g bonito flakes, bring to a near-boil, then remove from heat and let the flakes sink for 5 minutes. Strain through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl to yield a clear dashi (about 2 1/2–3 cups).

Season the broth

Return the strained dashi to the saucepan. Add 3 tbs light soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tsp sugar. Warm gently over low heat just until the sugar dissolves. Do not boil hard after adding mirin/soy or the alcohol and aromatics will dissipate. Taste and adjust: if too salty, add a little more dashi/water; if too weak, add a splash more soy.

Chill or serve warm

For cold soba (zaru/ Mori style), cool the mentsuyu to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). For warm soba, keep the broth gently warm but not boiling and use immediately. Typical serving concentrates mentsuyu; if you prefer a lighter dipping sauce, dilute 1:1 with cold dashi or water when serving.

Prepare scallions and garnishes

Thinly slice scallions on the diagonal. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, watching closely so they do not burn. Shred nori into thin strips with scissors. Grate daikon if using and drain excess liquid.

Soft-boiled egg (optional)

If using a soft-boiled egg, bring a small pot of water to a gentle boil. Add the egg and cook 6–7 minutes for jammy yolk. Transfer to an ice bath, peel, and halve.

Heat tempura (optional)

If serving with tempura pieces, reheat them in a preheated oven at 350°F (175°C) for 5–8 minutes or crisp in a 350°F oil for a minute until hot and crisp. Drain on paper towel.

Prepare serving method

Decide whether you will serve cold (zaru/mori style) or warm. For cold: portion the chilled soba into four nests on individual plates or a bamboo zaru. Place chilled mentsuyu in small individual dipping bowls. For warm: add the drained noodles to warmed mentsuyu (or ladle hot broth over noodles in bowls).

Add garnishes and oil

Top the noodles with sliced scallions, shredded nori, toasted sesame seeds, and grated daikon as desired. Add the soft-boiled egg and tempura on the side if using. Drizzle the optional 0.5 tsp sesame oil mixed with 0.5 tsp neutral oil over the noodles for a subtle gloss and aroma if desired.

Serve

For cold soba, instruct diners to take a small portion of noodles, dip into the chilled mentsuyu, and slurp. For warm soba, eat directly with broth and toppings. Season dipping sauce with wasabi on the side to mix into the mentsuyu to taste.