Red Meat Allergy Friendly Cold Soba with Dipping Sauce
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Learn more →Ingredients
4 servings
For the tsuyu dipping sauce
- 2 cups dashi (kombu-and-katsuobushi stock)
- ½ cup mirin
- ½ cup soy sauce
For the noodles
- 14 oz dried soba noodles (4 bundles, about 3.5 oz each)
For serving
- 3 scallions, thinly sliced
- 2 sheets toasted nori, cut into thin strips
- 1 tsp wasabi paste (optional)
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Combine the dashi, mirin, and soy sauce in a medium saucepan over medium heat. Bring to a gentle simmer, stirring once or twice, until the mirin's alcohol has cooked off and the sauce smells rounded and savory, about 3–4 minutes. Remove from the heat and let cool to room temperature, then transfer to a container and refrigerate until cold, at least 20 minutes.
- 2
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to the package directions, typically 4–6 minutes, until tender with no chalky center when you bite through a strand. Stir occasionally to prevent sticking.
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