Japan / Main dishes

Zaru soba with dipping sauce

Name: Zaru soba with dipping sauce
Prep time: 10 min
Cook time: 12 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 320 g soba noodles; 200 ml dashi; 4 tbsp soy sauce; 3 tbsp mirin; 1 nori sheet; 2 spring onions

A home-cooking adaptation of zaru soba with dipping sauce, with practical ingredients and clear steps.

Prep10 min

Cook12 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer dashi, soy sauce and mirin for three minutes; cool and refrigerate.
Boil soba according to the packet in plenty of water.
Drain and rinse thoroughly under cold running water, then drain again.
Divide noodles between plates and serve with cold dipping sauce, shredded nori and onion.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Buckwheat, wheat, soy; fish in dashi. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 330 kcal
Protein: 10.5 g
Carbs: 65.1 g
Fat: 1.8 g
Fibre: 2.7 g
Total sugar: 7.0 g
Sodium: 1428 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it