Recipe courtesy of Michele Urvater

Chilled Japanese Soba with Dipping Sauce

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 appetizer servings
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7 to 8 ounces Japanese Buckwheat noodles

1 tablespoon grated fresh ginger

3 scallions, thinly sliced

1/2 teaspoon anchovy paste, or to taste

1/2 cup soy sauce

1/2 cup Mirin or dry sherry

2 tablespoons rice vinegar

Pinch of sugar

Pinch of salt

1/4 cup finely julienned carrot

1 sheet of Nori


  1. Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.