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Zaru-Sorba

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is the traditional way of serving soba - cold noodles with a dipping sauce, and other condiments. It's the perfect, light meal to eat on a hot day. I copied this recipe straight out of a book, and I think that 700g soba is way too much for 4 people... I usually do 100g per person.

This is the traditional way of serving soba - cold noodles with a dipping sauce, and other condiments. It's the perfect, light meal to eat on a hot day. I copied this recipe straight out of a book, and I think that 700g soba is way too much for 4 people... I usually do 100g per person.

Ingredients

Serves: serves 6

Metric Cups
  • 375 millilitres dashi stock
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1½ tablespoons sugar
  • 700 grams soba noodles (4 portions)
  • ½ sheet nori seaweed
  • ⅓ spring onion (chopped)
  • 2 teaspoons wasabi paste
  • 13⅙ fluid ounce dashi broth
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1½ tablespoons sugar
  • 25 ounces soba noodles (4 portions)
  • ½ sheet nori seaweed
  • ⅓ scallion (chopped)
  • 2 teaspoons wasabi paste

Method

Zaru-Sorba is a community recipe submitted by aussie_sarah and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the dipping sauce, combine the dashi, soy sauce, mirin and sugar in a saucepan and heat enough so that the sugar dissolves. Then chill the sauce.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill.
  • Serve on four plates or in small bamboo baskets.
  • Place the condiments - the spring onions and wasabi - in small separate dishes, and give each person a small bowl of dipping sauce. Crumble the nori over the mounds of noodles as a garnish. (If it's not already toasted, then pass it over an open flame for about a minute to toast it).
  • To eat, season the dipping sauce with condiments according to taste, and dip the noodles into the sauce.
  • To make the dipping sauce, combine the dashi, soy sauce, mirin and sugar in a saucepan and heat enough so that the sugar dissolves. Then chill the sauce.
  • Fill a large pot three-quarters full with cold water and bring to a high boil. Add the noodles, separating them as they go in. Allow the water to return to the boil, then add a cup of cold water. Allow to return to the boil, then add a second cup of cold water. When the water boils once more, remove from the heat, drain the noodles, rinse under cold water, drain again and chill.
  • Serve on four plates or in small bamboo baskets.
  • Place the condiments - the scallions and wasabi - in small separate dishes, and give each person a small bowl of dipping sauce. Crumble the nori over the mounds of noodles as a garnish. (If it's not already toasted, then pass it over an open flame for about a minute to toast it).
  • To eat, season the dipping sauce with condiments according to taste, and dip the noodles into the sauce.
  • Tell us what you think