Soba Noodle Night

Soba can be enjoyed hot or cold. When served hot, the noodles are submerged in a flavourful broth made from dashi (a stock made from seaweed and dried fish flakes), soy sauce, and mirin. This is known as "kake soba" - a warm and comforting delight, with the nutty undertones of the buckwheat complementing the savory broth. Cold soba, or "zaru soba," is a refreshing alternative, popular during the warmer months. The cooked noodles are chilled and served on a bamboo mat, accompanied by a dipping sauce called "tsuyu." This sauce is a harmonious blend of soy sauce, mirin, sake, and dashi, sometimes garnished with scallions, wasabi, or grated daikon radish. The cool, slippery strands of soba provide a unique textural experience, while the dipping sauce offers a savoury, umami-rich contrast.
Serving Size: 4 people
Cooking Time: 20 minutes


  •  1.6 litre of vegetable stock or water (about 400ml of liquid per person)
  • Soba noodles
  • Kombu (kelp)
  • Dry shiitake mushrooms, soaked in water (keep the water)
  • 1-2 Tablespoon mirin (sweet rice wine) or a 1tsp of rice syrup or maple syrup
  • 100 ml+/- soy sauce
  • 1 spring onion
  • Nori strips


For cooking dry noodles, add noodles to a pan of boiling water (no salt). Boil for 5 minutes until cooked (check instructions on the pack). Drain in a colander and rinse gently under cold water, to remove all starch. Let it rest. Reheat the noodles just before serving: simply plunge them in boiling water for 30 seconds.

1. Heat up the water or stock in a pan with a piece of kombu and 3-4 rehydrated shiitake mushrooms (soaked in water).

2. Simmer for about 10 to 15 mins. Add mirin or rice syrup, then soya sauce.

3. Adjust the seasoning to your taste. Adding the noodles will weaken, so be generous with the seasoning.

Serving Suggestion

Serve with the noodles in broth and sliced spring onions or chives, bonito flakes (dry fish flakes), nori strips, and roasted sesame seeds.

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