Cold Soba Noodles

Cold soba noodles are a summertime favorite suitable for any occasion -- snack, lunch, or even dinner. The flavorful sauce in this recipe is a combination of dashi stock, made easy with Kayanoya Original Dashi Stock Powder, plus shoyu (soy sauce), mirin (sweet rice wine), and a touch of sesame oil. Tomato, kimchi, scallions, and poached eggs are added to this traditional dish, creating an all-new taste experience.


2 Servings

  • 1 cup water (for broth)
  • 1 packet Kayanoya Original Dashi Stock Powder
  • 2 tablespoons shoyu (soy sauce)
  • 1 tablespoon mirin (sweet rice wine)
  • 1 teaspoon sesame oil
  • 2 servings boiled soba
  • 1 small tomato, diced
  • 2 ounces kimchi
  • 2 poached eggs
  • Desired amount of scallion shoots, chopped


  1. Place water and packet of Dashi Stock Powder in small pot, and bring water to a boil. Turn heat to medium-low and simmer for 2 minutes. Turn off heat and discard packet. Add soy sauce, mirin, and sesame oil, and let broth cool.
  2. Bring water to a boil in large pot. Add soba noodles and cook as instructed on package. Rinse noodles under cold tap water and drain thoroughly.
  3. Boil 2 to 3 inches of water in a medium pot. Add dashes of vinegar and salt. Carefully break and add one egg at a time. Cook for 3 to 4 minutes, then remove and drain.
  4. Divide noodles into 2 bowls. Top with tomato, kimchi, scallion, and poached eggs, then add desired amount of broth. Traditionally served at room temperature.

Used in this Recipe