4.9 from 141 votes
Soba
This soba recipe features dried soba noodles served with a traditional dipping soup called mentsuyu, made from sake, mirin, soy sauce, kombu, and katsuoboshi. The noodles are boiled and cooled, then dipped into a diluted, chilled mentsuyu accompanied by toppings like thinly sliced scallions, seaweed, and optionally grated nagaimo or daikon. The method highlights the simple yet precise preparation for enjoying soba with refreshing, umami-rich dipping broth and crisp garnishes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
1
serving
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 pack soba noodles dried
Mentusyuu (Soba dipping soup):
- 50 ml sake
- 100 ml mirin
- 100 ml soy sauce
- 1 piece kombu 4 x 4 cm (1.5 x 1.5 inches, dried kelp
- 10 g katsuoboshi
Topings:
- scallions
- seaweed
- nagaimo optional, Japanese yam
- daikon optional, Japanese horseradish
Instructions
How to make soba
- Put all the mentsuyuu ingredients into a saucepan and bring to a boil.
- Turn down the heat and cook on low for 5 minutes.
- Strain and set aside.
- Boil the soba noodles according to the packet.
- Drain and rinse under cold water.
- Slice the scallions as thinly as possible.
- Grate the daikon and nagaimo and place in separate dishes.
- For the dipping soup, dilute with 3 parts iced water and 1 part mentsuyuu.
- Serve the soba noodles on a sieve. Traditionally a bamboo rolling sieve is used but anything is okay!
Cup of Yum