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Chilled Soba Noodles with Aged Dashi Broth inspired by O Ya
Inspired by O Ya
Try the Original

Chilled Soba Noodles with Aged Dashi Broth

Main Course Dairy-Free
This refreshing dish combines buckwheat soba noodles with a chilled dashi broth. The preparation focuses on maintaining the noodles' texture while creating a light, flavorful broth. Served cold, this Japanese-inspired dish offers a satisfying option that's particularly enjoyable in warmer weather.
Prep Time 30 mins
Cook Time 15 mins
Inactive Time 60 mins
Total Time 105 mins
Servings 4

Ingredients

  • 12 oz Buckwheat soba noodles (Premium Japanese brand recommended)
  • 6 inch piece Kombu (Wiped clean but not washed)
  • 1 cup Katsuobushi (bonito flakes) (Omit for vegetarian version)
  • 1/4 cup Light soy sauce
  • 2 tbsp Mirin
  • 1 tbsp Rice vinegar
  • 1 tbsp Fresh wasabi (Or premium wasabi paste)
  • 4 stalks Green onions (Very thinly sliced on bias)
  • 8 leaves Shiso leaves (Chiffonade)
  • 2 whole Nori sheets (Cut into thin strips)

Tools You'll Need

  • Large pot for boiling noodles
  • Fine-mesh strainer or colander
  • Large bowl for ice bath
  • Small saucepan
  • Serving bowls
  • Chopsticks and noodle spoons for serving

Chef's Tip

Rinsing soba noodles immediately after cooking can help maintain their texture. Gently washing them under cold water can remove excess starch and prevent them from sticking together.

Instructions

  1. Make dashi: Soak kombu in 4 cups cold water for 30 minutes. Heat until almost boiling.
  2. Remove kombu, add katsuobushi. Steep 3 minutes, strain. Chill completely.
  3. Mix sauce: Combine 2 cups dashi with soy sauce, mirin, and vinegar. Keep chilled.
  4. Prepare ice bath: Fill large bowl with ice water and ice cubes.
  5. Cook soba: Boil in unsalted water until al dente (about 4 minutes). Drain immediately.
  6. Chill noodles: Plunge into ice bath, wash gently to remove starch. Drain thoroughly.
  7. Prepare garnishes: Slice green onions, chiffonade shiso, cut nori into strips.

Plating

Place chilled noodles in individual bowls. Pour cold dashi sauce around edges. Top with green onions, shiso, nori, and wasabi. Serve additional sauce on side.

Storage & Reheating

The dashi broth can be made up to 3 days ahead and stored in the refrigerator. Cooked soba noodles can be stored separately from the broth in an airtight container for up to 1 day. Rinse with cold water and pat dry before serving. Best when assembled just before eating.

About This Recipe

A traditional Japanese cold noodle dish featuring buckwheat soba with aged dashi broth, inspired by O Ya. Careful chilling and noodle preparation preserves the perfect chewy texture. The cold dashi-based sauce offers clean, refreshing flavors ideal for warm weather dining.

How did it turn out?

We'd love to hear about your experience making this recipe!