Zaru Soba

The hubs has developed a taste for Zaru Soba lately so I decided to try to make it at home. It’s probably about as easy as it gets – cold noodles in dipping sauce. The only sensitive part is making sure the noodles are cooked al dente.

As I’ve discovered from cooking disasters in the past, there are noodle brands and there are noodle brands. The good noodle brands make it easier to cook the noodles to perfection. The regular noodle brands end up being too soggy no matter what I do with them. So once I find a brand that works, we stick to it. Since most of the packaging is covered in Japanese writing, I took a picture for future reference:

Cold Soba


  • Soba noodles
  • Tsuyu dipping sauce
  • Wasabi
  • Shredded seaweed
  • Spring onions, finely chopped


  • Soba noodles vary in cooking time. With this particular brand of noodles, I found 6 minutes to be the optimum cooking time. Bring a pot of water to boil. Add in the noodles and cook for 6 minutes.
  • Drain the noodles and run them under cold water. Soak them in ice water before serving.
  • Ideally, you should serve the noodles in a Zaru Soba tray so you can add ice.
  • You can make your own Tsuyu sauce or you can just buy a bottle of Shirakiku Tsuyu sauce.
  • Pour a serve of Tsuyu sauce into a small bowl and dilute with a bit of water (however much you need to get it to the right level of taste to your preference). Add a bit of wasabi, seaweed and spring onions.