Cold Soba
This dish looks simple to prepare, but in Japan it’s the ultimate test for a soba chef. Why? To put it simply, the chef has nowhere to hide. Because this dish is just broth and noodles, a soba master has to prepare both perfectly. In fact, tasting cold soba is the way we judge the quality of a good soba restaurant. At home, of course, it’s a different story. Japanese love preparing this quick, refreshing dish in the summer. The aromatic garnishes are classics that nicely accent the toothsome noodles. Just don’t worry about cooking it “perfectly”—leave that to the soba chefs.
Recipe information
Yield
serves 4
Ingredients
Cold Soba Broth
Garnishes
Preparation
Step 1
To prepare the broth, ready an ice bath and set aside. Combine the dashi, soy sauce, and mirin in a stockpot over high heat. Bring to a boil, then decrease the heat to a simmer and add the katsuobushi. Simmer for 2 minutes, then turn off the heat and let sit for 3 minutes. Strain through a fine-mesh sieve into a bowl and place the bowl in the ice bath to cool.
Step 2
Once the broth has cooled, place a pot of water over high heat and to a boil. Add the soba noodles, stirring with a fork or chopsticks to prevent the noodles from sticking together. Cook for 4 to 5 minutes, or until the noodles are al dente. Drain into a colander and rinse under cold running water. Wash the noodles with your hands until the water runs clear and the noodles are cold to the touch. Drain.
Step 3
To prepare the garnishes, set up garnish plates by arranging the nori, yuzu peel, scallions, and wasabi in small bunches on each of 4 small plates.
Step 4
Pour the broth into 4 teacups or small dipping bowls (about 1/2 cup per serving). Divide the noodles among 4 large plates. Each person will have a garnish plate, dipping bowl, and cold soba plate.
Step 5
To eat, top the noodles with the shredded nori and add the yuzu peel, scallions, and wasabi to taste to the broth. Grab some noodles with chopsticks and dip them into the broth to coat the noodles, then quickly slurp them down.
