Soba Recipe

Soba Recipe

Soba is a tasty noodle meal that may either be eaten hot or cold, and it is known for being light and refreshing. It is a meal that is enjoyed by many people all across Japan.

The use of buckwheat in the production of the noodles makes them a more nutritious choice than traditional ramen noodles. There are also other variants available, such as green tea soba noodles or plum soba noodles.

Cold soba noodles are often consumed with a dipping sauce known as mentsuyuu during the warm summer months in Japan. The meal is finished off with a variety of garnishes, such as scallions and seaweed, to give it a wide range of flavours and textures.



  • 1 package of dry soba noodles

Mentusyuu (Soba dipping soup)

50 ml sake
100 ml mirin
100 ml soy sauce
4×4 cm chunk of kombu (dried kelp)
10 g katsuoboshi


Onions, seaweed, nagaimo (Japanese yam), and scallions (Optional)
The Japanese horseradish is known as daikon (Optional)


Instructions for making soba

Put all of the ingredients for the mentsuyuu into a pot, and then bring the pot to a boil.
Reduce the temperature, and continue to simmer on low for another 5 minutes.

After straining, leave this aside.
Cook the soba noodles in boiling water as directed on the package.
Drain the water and then clean the drain under cold water.
The scallions should be sliced as finely as possible.
Both the daikon and the nagaimo should be grated and placed in their own individual bowls.
In order to make the dipping soup, dilute it with three parts chilled water and one part mentsuyuu.
Place the soba noodles in a strainer before serving. It is customary to use a rolling sieve made of bamboo, but you may use whatever you choose.

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