Chilled Soba Noodles
Soba is about timing. If you leave the noodles in the water a second too long, they lose their integrity; if you skip the rinse, they stick into a clump. Treat the cooling process as the final step of the cooking, not an afterthought.
The starch is your enemy
Have a large bowl of ice water ready before the noodles hit the boiling pot. You must strip away the surface starch immediately to get the right snap.
- large stockpot
- fine-mesh strainer
- large mixing bowl
- whisk
What goes in.
- 2 bundlesbuckwheat soba noodles
- 1/2 cupdashi broth
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tspgrated fresh ginger
- 2 stalksscallions, thinly sliced
- 1 tbsptoasted nori strips
Shocking the noodles
Submerging the drained noodles in ice water arrests the cooking process instantly. Scrub them gently with your fingers under the water to wash away the cloudy starch layer until the water runs clear.
The method.
Prepare the sauce
Whisk the dashi, soy sauce, and mirin in a small bowl. Add the ginger and chill in the refrigerator while the water boils.
Boil the noodles
Bring a large pot of water to a rolling boil without adding salt. Drop the noodles in and stir once to separate them.
Test for snap
Cook according to the package time, usually 3 to 5 minutes. Pull one noodle out and bite it; it should be firm but cooked through, with no hard white center.
Drain and shock
Immediately dump the noodles into a colander. Transfer them into the bowl of ice water and swirl them with your hands until they are completely cold.
Final rinse
Drain the noodles one last time and plate them in nests. Garnish with scallions and nori, serving the sauce on the side for dipping.
Other turns to take.
Sesame Soba
Whisk a teaspoon of toasted sesame oil into the dipping sauce for a deeper, nuttier finish.
Spicy Soba
Add a small spoonful of shichimi togarashi to the sauce or directly onto the noodles before serving.
When it doesn't go to plan.
Never add salt to the boiling water, as the noodles are already seasoned with salt during manufacturing.
If the noodles seem stubborn, add a half-cup of cold water to the boiling pot once to settle the bubbles.
Work quickly—soba is at its best within ten minutes of leaving the ice bath.
The ones that keep coming up.
Why do my noodles turn into a solid block?
You likely didn't rinse enough starch off. The cloudy water remaining on the noodles acts like glue; keep rinsing until the water is crystal clear.
Can I use store-bought dashi powder?
Yes, just follow the package instructions to reconstitute it, then chill it before mixing with the soy sauce.
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