Modu Recipes

Ttukdak Hyung's Japanese-style Zaru Soba

A traditional Japanese soba recipe where buckwheat noodles are dipped into a sauce made by diluting store-bought tsuyu with ice water and adding sugar and hondashi for deep umami.

🙋 Recommended for

  • ⭐ Those who want to enjoy a cool and clean noodle dish easily at home on a hot summer day.
  • ⭐ Those who want to recreate the taste of store-bought Japanese zaru soba at a very low cost.
  • ⭐ Those who want to enjoy soba with a richer flavor by adding deep umami to the existing tsuyu sauce.

Ingredients needed 🛒1 servings

  • Buckwheat noodles (1 serving)
  • Tsuyu (as needed)
  • Ice water (as needed)
  • Sugar (a pinch)
  • Hondashi (a pinch)
  • Daikon radish (1 chunk)
  • Scallions (a little)
  • Dried seaweed flakes (a little)
  • Wasabi (a little)

Recipe 🍳

  1. Finely grate the daikon radish with a grater, then squeeze it firmly by hand to remove excess moisture, which gives a refreshing juice.
  2. Following the instructions on the tsuyu product, dilute the tsuyu with ice water in the recommended ratio.
  3. Add sugar and hondashi to the diluted tsuyu sauce, stirring well until the granules are completely dissolved.
  4. Boil the buckwheat noodles in boiling water until done, then drain and immediately rinse and rub them in cold water to remove starch and cool them down.
  5. After draining thoroughly, arrange the noodles neatly on a bamboo mat or plate for serving.
  6. Serve the prepared tsuyu broth with grated daikon, chopped scallions, dried seaweed flakes, and wasabi on the side, and dip the noodles into the sauce.
  1. Dilute the tsuyu with ice water, then dissolve sugar and hondashi to make a cool, deep-flavored broth.
  2. Squeeze the grated daikon to remove excess liquid, and prepare scallions, dried seaweed flakes, and wasabi as toppings.
  3. Boil the buckwheat noodles, rinse in cold water until chewy, then serve with the broth and toppings.

Cooking tips 💡

  • Tsuyu brands vary in saltiness and concentration, so always check the package for the recommended dilution ratio.
  • If you don't have hondashi, a small amount of tuna extract can substitute to supplement the missing umami and richness.
  • The grated daikon is essential for the refreshing and digestive qualities of soba, so never skip it.

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Buckwheat noodlesTsuyuHondashiDaikon radishScallionsDried seaweed flakesWasabi