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Cold Soba Noodle Salad (Zaru Soba)

By America's Test Kitchen

Published on June 24, 2009

Time

40 minutes

Yield

Serves 6

Cold Soba Noodle Salad (Zaru Soba)

Ingredients

1 tablespoon salt 14 ounces dried soba noodles 1 tablespoon vegetable oil ¼ cup soy sauce 3 tablespoons mirin ½ teaspoon sugar ½ teaspoon minced or grated fresh ginger ¼ teaspoon wasabi powder or paste4 large red radishes, grated on the large holes of a box grater3 medium scallions, sliced thin on the bias (see illustration below)1 (8 by 2 ½-inch) piece nori (about one-third of an 8-inch square sheet), toasted and cut into thin strips¼ cup bonito flakes, optional (see note)

Before You Begin

To give this salad more heat, add additional wasabi paste to taste. Bonito flakes, which we list as optional, are dried fish flakes found in stores that carry Japanese ingredients; they add a distinct smoky and fishy flavor to this dish.

Instructions

  1. Bring 4 quarts of water to a boil in a large pot. Stir in the salt and noodles and cook, stirring occasionally, until tender, about 4 minutes. Drain the noodles and rinse them under cold running water until cooled. Transfer the noodles to a large bowl, toss with the oil, and set aside.
  2. Whisk the soy sauce, mirin, sugar, ginger, and wasabi together in a small bowl, then pour over the noodles. (At this point, the noodles can be tossed to coat and refrigerated in a covered container for up to 1 day; add the vegetables and garnishes just before serving and toss again.) Add the radishes and scallions and toss until well combined. Portion the noodles into individual serving bowls, sprinkle with the nori and bonito flakes (if using), and serve.
Cold Soba Noodle Salad (Zaru Soba)
Photography by Keller + Keller. Styling by Marie Piraino.

Cold Soba Noodle Salad (Zaru Soba)

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Time

40 minutes

Yield

Serves 6

Ingredients

1 tablespoon salt
14 ounces dried soba noodles
1 tablespoon vegetable oil
¼ cup soy sauce
3 tablespoons mirin
½ teaspoon sugar
½ teaspoon minced or grated fresh ginger
¼ teaspoon wasabi powder or paste
4 large red radishes, grated on the large holes of a box grater
3 medium scallions, sliced thin on the bias (see illustration below)
1 (8 by 2 ½-inch) piece nori (about one-third of an 8-inch square sheet), toasted and cut into thin strips
¼ cup bonito flakes, optional (see note)

Test Kitchen Techniques

Ingredients

1 tablespoon salt
14 ounces dried soba noodles
1 tablespoon vegetable oil
¼ cup soy sauce
3 tablespoons mirin
½ teaspoon sugar
½ teaspoon minced or grated fresh ginger
¼ teaspoon wasabi powder or paste
4 large red radishes, grated on the large holes of a box grater
3 medium scallions, sliced thin on the bias (see illustration below)
1 (8 by 2 ½-inch) piece nori (about one-third of an 8-inch square sheet), toasted and cut into thin strips
¼ cup bonito flakes, optional (see note)

Test Kitchen Techniques

Ingredients

1 tablespoon salt
14 ounces dried soba noodles
1 tablespoon vegetable oil
¼ cup soy sauce
3 tablespoons mirin
½ teaspoon sugar
½ teaspoon minced or grated fresh ginger
¼ teaspoon wasabi powder or paste
4 large red radishes, grated on the large holes of a box grater
3 medium scallions, sliced thin on the bias (see illustration below)
1 (8 by 2 ½-inch) piece nori (about one-third of an 8-inch square sheet), toasted and cut into thin strips
¼ cup bonito flakes, optional (see note)

Test Kitchen Techniques

Why This Recipe Works

For our version of zaru soba, we cooked the noodles in at least 4 quarts of water and quickly rinsed them under cold running water to prevent overcooking, tossing them with a little bit of vegetable oil to avoid clumping. For the dipping sauce, which traditionally includes a dashi (broth) made from seaweed and bonito flakes, we had in mind something simpler: a combination of soy sauce, mirin, wasabi, sugar, and ginger poured right over the noodles. To compensate for the ocean-like notes of a traditional dipping sauce, we toasted nori (flat sheets of seaweed), cut it into strips, and sprinkled them over the noodles along with bonito flakes.

Before You Begin

To give this salad more heat, add additional wasabi paste to taste. Bonito flakes, which we list as optional, are dried fish flakes found in stores that carry Japanese ingredients; they add a distinct smoky and fishy flavor to this dish.

Instructions

  1. Bring 4 quarts of water to a boil in a large pot. Stir in the salt and noodles and cook, stirring occasionally, until tender, about 4 minutes. Drain the noodles and rinse them under cold running water until cooled. Transfer the noodles to a large bowl, toss with the oil, and set aside.
  2. Whisk the soy sauce, mirin, sugar, ginger, and wasabi together in a small bowl, then pour over the noodles. (At this point, the noodles can be tossed to coat and refrigerated in a covered container for up to 1 day; add the vegetables and garnishes just before serving and toss again.) Add the radishes and scallions and toss until well combined. Portion the noodles into individual serving bowls, sprinkle with the nori and bonito flakes (if using), and serve.

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