Zaru Soba (Cold Soba Noodles) ざるそば

Jump to Recipe Discussion
  • Light and refreshing, this Zaru Soba (Cold Soba Noodles) will be your summer go-to staple. 10-minute is all you need to whip up this delicious noodle dish.

    Two kinds of soba noodles served on a Japanese bamboo, garnished with shredded nori sheet.

    What do you usually eat in your country when it’s hot and you have no appetite? In Japan, during the unbearable hot and humid summer, classic cold Japanese noodle, Zaru Soba (ざるそば) is the perfect dish to cool down!

    What is Zaru Soba?

    Zaru Soba is a chilled noodle dish made from buckwheat flour and served with soy sauce-based dipping sauce called Tsuyu (つゆ).

    The word zaru means “a strainer” in Japanese and the name of the dish was derived from the way the noodles are served over a bamboo strainer during the Edo Period.

    In today’s recipe, I share how to make the homemade dipping sauce, Mentsuyu (noodle soup base), but you can buy a bottle of Mentsuyu in Japanese or Asian grocery store to save time.

    How To Make Zaru Soba ざるそばの作り方

    Watch on YouTube


    Types of Soba (Buckwheat Noodles)

    There are different kinds of soba noodles in Japan, the primary differences between the varieties are texture and flavors.

    The Ratio of Buckwheat Flour

    • Ju-wari Soba (十割そば) is made of 100% buckwheat flour. It has a dry and rough texture so the noodles are easily broken compared to Hachi-wari Soba. Ju-wari soba has strong buckwheat aroma and flavor, and it is hard to make Ju-wari Soba because of its dry and crumbly texture.
    • Hachi-wari Soba (八割そば) is made from 80% buckwheat flour and 20% wheat flour. Hachi-wari means 80% in Japanese. The noodle is much smoother and it has al dente texture. Unlike Ju-wari Soba, it’s easy to swallow and chew. However, the buckwheat aroma is less than Ju-wari.

    It’s hard to say which soba is tastier and more delicious; it really depends on personal preference!

    Different Flavors for Buckwheat Noodles

    You might have seen packages of green or pink soba noodles in Japanese grocery stores.

    • Green Tea Soba (Cha Soba, 茶そば) – Noodles are flavored with a small amount of green tea powder to give a subtle green tea taste and green color.
    • Ume Plum Soba (Ume Soba, 梅そば) – Noodles are flavored with Japanese ume plum and have a slight pink color.

    Two kinds of soba noodles served on a Japanese bamboo, garnished with shredded nori sheet.

    How To Eat Soba Noodles

    Combine 1 part of cooled dipping sauce and 3 parts of iced water in a serving pitcher.

    At the table, place the pitcher of dipping sauce and small dishes that contains chopped green onions and grated wasabi. Each person has a plate of soba noodles and a small bowl or cup for dipping sauce.

    Serve yourself the dipping sauce in the small bowl/cup and add some condiments of your choice such as green onion and wasabi. Then pick up some soba noodles, dip in the dipping sauce briefly, and slurp the noodles up. The dipping sauce is salty, so don’t soak the noodles in the sauce for a long time.

    When you’re done with noodles, you can pour the reserved sobayu (そば湯) – soba cooking water – to the rest of your dipping sauce in the bowl/cup and enjoy it as a soup broth.

    Shrimp and vegetable tempura on a plate along with the dipping sauce.

    Serve Zaru Soba with Tempura

    At soba or udon noodle shops, it’s very common to serve noodles with tempura. When we serve Zaru Soba with Tempura, we call this dish Tenzaru (天ざる).

    My mom usually serves Zaru Soba with Vegetable Tempura and Shrimp Tempura. Zaru Soba is a perfect summer dish, but when it’s super hot outside, who wants to deep fry and make Tempura… 😀

    But if you’re up for a full meal, make some tempura and serve with Zaru Soba!

    Two kinds of soba noodles served on a Japanese bamboo, garnished with shredded nori sheet.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.65 from 17 votes
    Zaru Soba (Cold Buckwheat Noodles with Dipping Sauce) | Easy Japanese Recipes at
    Zaru Soba (Cold Soba Noodles)
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins

    Light and refreshing, this Zaru Soba (Cold Soba Noodles) will be your summer go-to staple. 10-minute is all you need to whip up this delicious noodle dish.

    Course: Main Course
    Cuisine: Japanese
    Keyword: cold noodle, soba noodles
    Servings: 4
    Author: Nami
    Mentsuyu (Noodle Soup Base/Dipping Sauce): Makes 1 cup concentrated sauce
    1. Gather all the ingredients.

      Zaru Soba Ingredients
    To Make Dipping Sauce (makes 1 cup concentrated sauce):
    1. In a medium saucepan, add ¼ cup sake and bring it to a boil over medium high heat. Let the alcohol evaporate for a few seconds.
      Zaru Soba New 1
    2. Add ½ cup soy sauce and ½ cup mirin (I add + 1 Tbsp mirin for my family's preference).

      Zaru Soba New 2
    3. Add 1 x 1 inch (2.5 x 2.5 cm) kombu and 1 cup dried bonito flakes (katsuobushi).
      Zaru Soba New 3
    4. Bring it to boil and cook on low heat for 5 minutes. Turn off the heat and set aside until it cools down. Strain the sauce and set aside. You can keep the sauce in an airtight container and store in the refrigerator for up to a month.
      Zaru Soba New 4
    To Boil Soba Noodles:
    1. Boil a lot of water in a large pot. Unlike pasta, you DO NOT add salt to the water. Add dried soba noodles in the boiling water in circulate motion, separating the noodles from each other. Cook soba noodles according to the package instructions (each brand is slightly different). Once in a while stir the noodles so they don’t stick to each other. Check the tenderness and do not overcook. Before you drain, reserve 1 to 1 ½ cup of soba cooking water "Sobayu" (Read what you use this for in the blog post).
      Zaru Soba New 5
    2. Drain the soba noodles into the sieve and rinse the noodles to get rid of starch under running cold water. This is a very important step.
      Zaru Soba New 6
    3. Shake off the sieve to drain completely and transfer the noodles to the iced water in a large bowl. Set aside till the noodles are cool.
      Zaru Soba New 7
    4. To serve the noodles, place a bamboo sieve or mat over a plate (to catch water from noodles). Put soba noodles and garnish shredded nori sheet on top.
      Zaru Soba New 8
    To Serve:
    1. To make the dipping sauce, combine 1 part of cooled dipping sauce and 3 parts of iced water in a serving pitcher or small individual bowls (sauce:water = 1:3). Check the taste. If it's salty, add more water. If it's diluted, add more sauce.

      Zaru Soba New 9
    2. Put chopped green onions and wasabi on a small plate and serve with the soba noodles.
      Zaru Soba New 10
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Editor’s Note: The post was originally published in August 2011.  It’s been updated with new images and video in July 2016.

    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Kay Ecker wrote:
    • Nami wrote:
  • Kay Ecker wrote:
  • Sissi wrote:
  • Lilly wrote:
    • emily wrote:
    • Nami wrote:
  • Lisa H. wrote:
  • Anh wrote:
  • daphne wrote:
  • Natalie wrote:
  • purabi naha wrote:
  • Maris (In Good Taste) wrote:
  • Alessandra wrote:
    • Nami wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Kelly wrote:
  • Cassie @ Bake Your Day wrote:
  • Gertrude wrote:
  • Allie wrote:
  • Mr. Three-Cookies wrote:
    • Nami wrote:
  • Kelly wrote:
  • Michelle wrote:
  • Suzi wrote:
  • Claire wrote:
  • Tanvi@SinfullySpicy wrote:
    • Nami wrote:
  • Peachie wrote:
  • Helen in Houston wrote:
    • Nami wrote:
  • Jeanne wrote:
  • Sandra’s Easy Cooking wrote:
  • PolaM wrote:
  • Manju wrote:
  • Firefly wrote:
  • Sia wrote:
  • clarie wrote:
  • Mika wrote:
  • Lindsey@Lindselicious wrote:
    • Nami wrote:
  • kankana wrote:
  • Jamie @ Wokintime wrote:
  • Liz wrote:
  • Sandra wrote:
  • tigerfish wrote:
    • Nami wrote:
  • kat wrote:
  • Erin @ Dinners, Dishes and Desserts wrote:
  • Ann wrote:
  • rebecca wrote:
  • Reem wrote:
  • Tina (PinayInTexas) wrote:
  • Kath (My Funny Little Life) wrote:
    • Nami wrote:
  • Jessica wrote:
  • Mariko wrote:
  • Peggy wrote:
  • Raymund wrote:
  • Manu wrote:
  • Roxana GreenGirl wrote:
  • skip to malou wrote:
  • chinmayie @ love food eat wrote:
  • Cindy wrote:
  • Denise wrote:
  • Val wrote:
  • Tastes of Home (Jen) wrote:
  • A Little Yumminess wrote:
  • Alyce wrote:
  • sophia wrote:
  • Edith wrote:
  • Lyndsey ~The Tiny Skillet~ wrote:
  • purabi naha wrote:
  • Nam @ The Culinary Chronicles wrote:
  • Jeff wrote:
  • daksha wrote:
  • Tiffany wrote:
  • Dawn wrote:
    • Nami wrote:
  • Amy wrote:
  • Tobias @ T and Tea Cake wrote:
  • Kim wrote:
  • junelb wrote:
    • Nami wrote:
  • Dave wrote:
    • Nami wrote:
  • Priscilla wrote:
    • Nami wrote:
      • Priscilla wrote:
  • Orchidea wrote:
  • Kimmi wrote:
  • Tiffany | baking at tiffany’s wrote:
  • Andre wrote:
    • Nami wrote:
      • Andre wrote:
  • nelson warren wrote:
    • Nami wrote:
  • veg noodle basket recipe wrote:
  • Maggie Unzueta @ Mama Maggie’s Kitchen wrote:
  • cquek wrote:
  • wrote:
    • Nami wrote:
  • Corinne wrote:
    • Nami wrote:
  • Lyn wrote:
    • Nami wrote:
  • Pamela Menapace wrote:
    • Nami wrote:
  • Marta @ What should I eat for breakfast today wrote:
  • Raymund wrote:
  • Rosa wrote:
  • John/Kitchen Riffs wrote:
  • Kelly wrote:
  • sonia gomez wrote:
    • Nami wrote:
  • Baking Scientist wrote:
    • Nami wrote:
  • Amanda wrote:
    • Nami wrote:
      • Amanda wrote:
        • Nami wrote:
  • sakinah wrote:
    • Nami wrote:
  • Angelo Marcon wrote:
    • Nami wrote:
  • Jean wrote:
    • Nami wrote:
  • Ariel wrote:
  • Europe wrote:
    • Nami wrote:
  • John Borja wrote:
    • Nami wrote:
  • Grace Chuang wrote:
    • Nami wrote:
  • Christina wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.