Cold Soba Noodles with Dipping Sauce
Chilled buckwheat noodles dunked in tangy, savory dashi broth with cucumber, nori, and a soft-boiled egg. Restaurant-quality in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of salted water to a rolling boil.
Step 2
Add soba noodles and cook until just tender, ~4 minutes. Drain and rinse under cold running water until completely chilled.
Step 3
While noodles cook, place dashi concentrate, cold water, and soy sauce in a small bowl. Stir until dashi dissolves.
Step 4
Boil water in a separate small pot. Gently add eggs and boil for 6 minutes until soft-boiled (runny yolk, set white).
Step 5
Slice cucumber into thin rounds. Toast nori briefly over a flame or tear into strips.
Step 6
Divide chilled noodles between two bowls. Top each with half the cucumber, a soft-boiled egg halved, and nori. Pour dipping sauce into small cups on the side.
Tools you’ll need
- large pot
- small mixing bowl
- small saucepan
- wooden spoon
- colander
- knife and cutting board
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