Soba Cold Noodles Recipe

Make quick dashi

Place 2 cups water in a small saucepan and bring just to a simmer over medium heat.

Remove from heat, add 5 g bonito flakes, stir once and let steep for 4 minutes.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan or bowl, pressing gently on the flakes to extract flavor. Discard flakes.

Return the strained dashi to low heat, add 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake (if using) and 1 tsp sugar. Warm gently and stir until sugar dissolves; do not boil hard. Taste and adjust: add a little more soy for saltiness or mirin for sweetness.

Cool the mentsuyu to room temperature, then chill in the refrigerator until cold (at least 30 minutes). You can make this ahead and refrigerate up to 3 days.

Cook soba

Bring a large pot of water (at least 4–6 quarts) to a rolling boil. Add the 8 oz dried soba noodles and stir gently to separate. Cook according to package directions (typically 4–5 minutes) until just tender but still with a slight bite.

While the noodles cook, prepare an ice bath: 4 cups cold water plus 1 cup ice in a large bowl.

When noodles are cooked, reserve 1/4 cup of the hot cooking water (optional — useful if you want to thin the dipping sauce slightly for personal preference). Immediately drain the noodles in a colander and transfer them to the ice bath to stop cooking and firm the texture. Swish gently to rinse away excess starch.

After 1–2 minutes in the ice bath, drain the noodles thoroughly. Shake or gently squeeze out excess water. Arrange portions of cold soba on individual serving plates or a chilled platter in loose nests for serving.

Set small individual dipping bowls of chilled mentsuyu at each setting (about 1/3 to 1/2 cup per person). If the mentsuyu is very strong, dilute with a tablespoon or two of the reserved hot noodle water or cold water to taste.

Prepare garnishes: thinly slice green onions, toast sesame seeds in a dry skillet over medium heat until fragrant (about 1–2 minutes), cut nori into thin strips, and grate daikon if using.

If using soft-boiled eggs, cook eggs 6–7 minutes in boiling water for jammy centers, then cool in ice water, peel and halve. For chicken or shrimp, ensure they are cooked, chilled, and sliced or arranged attractively.

To serve, sprinkle the noodles with a few strips of nori and a light scattering of toasted sesame seeds. Place sliced green onions, grated daikon, a small dab of wasabi, pickled ginger or shiso on the side of the dipping bowl or on the plate near the noodles so each diner can add to taste.

Eat by picking up a small bundle of noodles with chopsticks, dipping briefly into the mentsuyu, and slurping. Add protein or garnishes to bites as desired.