Hiyashi Soba Cold Noodles
Refreshingly light and packed with bold Japanese flavors, Hiyashi Soba Cold Noodles is a perfect dish for warm-weather dining or when you crave something quick and satisfying. This chilled noodle recipe features tender buckwheat soba noodles tossed in a tangy, umami-rich sauce made with soy sauce, mirin, dashi, and sesame oil, creating a harmonious balance of sweet, savory, and nutty notes. Topped with crisp julienned cucumber, carrot, scallions, and delicate strips of nori, this dish can be customized with protein options like grilled chicken, shrimp, or tofu, and finished with a touch of wasabi or ginger for added zing. Ready in just 25 minutes, Hiyashi Soba is a visually striking and deliciously versatile meal that’s ideal for lunch, dinner, or entertaining guests. Perfect for fans of Japanese cuisine, this recipe is not just a dish—it’s a refreshing culinary escape!
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Recipe Information
Ingredients
- 200 grams Buckwheat soba noodles
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 cup Dashi stock
- 1 teaspoon Sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 medium Cucumber
- 1 small Carrot
- 2 Scallions
- 1 sheet Nori (seaweed)
- 1 Cooked egg (julienned omelet or boiled egg)
- 100 grams Cooked chicken, shrimp, or tofu (optional)
- 1 teaspoon Wasabi or grated ginger (optional)
Instructions
Bring a large pot of water to a boil. Cook the soba noodles according to the package instructions (approximately 4-5 minutes).
Once cooked, drain the noodles and rinse thoroughly under cold running water to cool them down completely. Set aside.
In a small saucepan, combine soy sauce, mirin, dashi stock, sugar, and rice vinegar. Heat gently until the sugar is dissolved. Remove from heat and stir in the sesame oil. Allow the sauce to cool completely.
Peel the cucumber and carrot, then julienne them into thin strips. Chop the scallions finely. Cut the nori sheet into thin strips.
If using, prepare the cooked egg by making a thin omelet and slicing it into strips, or peel and halve a boiled egg. If desired, prepare your protein (chicken, shrimp, or tofu) by grilling, poaching, or sautéing.
To assemble, divide the soba noodles into two serving bowls. Arrange the cucumber, carrot, scallions, egg, and optional protein attractively on top of the noodles.
Pour the chilled sauce over the noodles and toppings just before serving.
Garnish with nori strips and, if desired, a small dab of wasabi or grated ginger for an extra kick.
Serve immediately with chopsticks and enjoy!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.9 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 594 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
