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
- 8 oz soba noodles (buckwheat)
- 1.5 tbsp dashi concentrate (or hon-dashi powder)
- 1 cup water (cold)
- 1.5 tbsp soy sauce
- 1 whole cucumber
- 2 whole eggs
- 1 sheet nori (seaweed sheets)
Instructions
- 1
Bring a pot of salted water to a rolling boil.
- 2
Add soba noodles and cook until just tender, ~4 minutes. Drain and rinse under cold running water until completely chilled.
- 3
While noodles cook, place dashi concentrate, cold water, and soy sauce in a small bowl. Stir until dashi dissolves.
- 4
Boil water in a separate small pot. Gently add eggs and boil for 6 minutes until soft-boiled (runny yolk, set white).
- 5
Slice cucumber into thin rounds. Toast nori briefly over a flame or tear into strips.
- 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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