Cold Soba Noodles with Homemade Dipping Sauce

Course Main Course

Cuisine Japanese

Keyword noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 153kcal

Bring a pot of water to a boil. Add soba noodles and cook according to package directions, about 4-5 minutes. Drain and cool with cold running water or ice.
Bring 1/2 c mirin and 1/2 c water to a boil. Simmer for 30 seconds to remove the alcohol. Turn off heat and add bonito flakes. Let sit for 10 minutes. Strain and add soy sauce.
Serve noodles and dipping sauce in separate dishes. Add garnishes as desired.

You can cook soba noodles a few hours ahead of time. Store in the refrigerator and refresh with cold water before serving to loosen the noodles.
You do not need to toss the cold noodles with oil to keep from sticking. Buckwheat does not have gluten, so they are not very sticky noodles.
Not all buckwheat soba noodles are gluten free. Some have wheat starch added to make the noodles more stretchy and pliable.
For a traditional serving method, you can save the soba noodle cooking water. Serve as tea after the meal or mix into the leftover sauce to drink as a soup.
To make this vegan, use 2 dried shitake mushrooms and a 1" square of kombu instead of the bonito flakes. Increase the 1/2 of water to 3/4 cup water.
Make sure the noodles are well drained before serving. You don't want them noodling in a wet puddle!