Tororo Soba — Cold Noodles with Yam & Egg
Silky buckwheat noodles chilled and served with grated mountain yam, raw egg yolk, and a tangy dipping sauce. Ready in under 15 minutes—no cooking skill required.
- Total time
- 12 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 200 g soba noodles (dried buckwheat)
- 3 tbsp soy sauce
- 1.5 tbsp mirin (sweet rice wine)
- ½ cup dashi stock (or water with 1 tsp instant dashi powder)
- 100 g mountain yam (nagaimo or daikon radish as substitute), peeled
- 2 whole large eggs
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Add soba noodles and stir gently. Cook until al dente, about 4–5 minutes; drain and rinse under ice-cold water until completely chilled.
- 3
While noodles cook, combine soy sauce, mirin, and dashi in a small bowl; stir until sugar dissolves. Chill in the fridge.
- 4
Using a microplane or grater, grate the yam into fine threads over a small bowl.
- 5
Carefully separate each egg; place one yolk in a small cup for each serving.
- 6
Divide chilled noodles between two bowls. Top each with grated yam and a raw egg yolk. Pour dipping sauce into small cups on the side; dip and eat.
Tools you’ll need
- large pot
- wooden spoon or pasta fork
- colander
- small mixing bowl
- microplane or fine grater
- small serving cups or bowls
- spoon
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