Cold Buckwheat Noodles with Clam Broth
Chilled soba noodles served with a savory clam dipping broth, wasabi, and green onions—a light, elegant dinner ready in under 15 minutes. Authentic Japanese comfort that feels like a restaurant meal at home.
- Total time
- 12 min
- Servings
- 2
- Calories
- 220
- Protein
- 8g
Ingredients
- 8 oz dried soba noodles
- 1.5 cups clam dipping broth (bottled or jarred)
- 4 cups water for ice bath
- 2 cups ice cubes
- 3 tbsp fresh green onions, sliced thin
- 1 tsp wasabi paste
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, about 5 minutes.
- 2
Add soba noodles and cook until just tender, stirring occasionally, 4–5 minutes. Don't overcook—they should have a slight bite.
- 3
Drain noodles and rinse under cold running water until completely chilled, about 1 minute, shaking off excess water.
- 4
Warm clam broth gently in the same pot over medium heat—you're aiming for warm, not hot, about 2 minutes.
- 5
Divide chilled noodles between two bowls. Top each with a pinch of green onions and a dab of wasabi on the side.
- 6
Pour warm clam broth into small dipping cups alongside each bowl. Dip noodles into broth before eating.
Tools you’ll need
- large pot (5+ quarts)
- wooden spoon or chopsticks
- colander
- two medium bowls
- two small cups or bowls for dipping broth
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