Cold Soba Noodles

Cold Soba Noodles

Cold soba noodles are a summer time favorite for all occasions - lunch, dinner and snack time. The flavorful sauce in this recipe is a combination of dashi stock made from Kayanoya Original Dashi Stock Powder, shoyu (soy sauce), mirin and a touch of sesame oil. Tomato, kimchi and poached egg added to the dish, elevating this delicious and special summer preparation. Kayanoya Original Dashi Stock Powder makes the preparation very simple and easy.


2 servings

  • 1 cup water

  • sachet Kayanoya Original Dashi Stock Powder

  • 2 tablespoons shoyu (soy sauce)

  • 1 tablespoon mirin

  • 1 teaspoon sesame oil

  • 7 ounces dried soba noodles

  • 1 small tomato, cut into small dices

  • 2 ounces kimchi

  • 2 poached eggs*

  • Thinly sliced green part of scallion

  • 01

    Place the water and Kayanoya Original Dashi Stock Powder sachet to a small pot. Bring the water to a boil. Turn the heat to medium-low and cook for 2 minutes. Turn off the heat and remove the sachet, discarding. Add the sesame oil and divide the sauce into 2 noodle bowls

  • 02

    In a large pot bring plenty of water to a boil. Add the soba noodles and cook them as instructed on the package. Drain the noodles in a colander and rinse them under cold tap water until they are cold and no longer starchy on the outside. Drain thoroughly

  • 03

    Divide the noddles into 2 noodle bowls. Divide the garnish the tomato, kimchi and poached egg into 2 noodle bowls. Serve at room temperature.

*Bring about 2 to 3 inches of water in a medium shallow pot. Add some vinegar and salt. Break and add one egg. Then, add another egg. Cook the eggs for about 3 to 4 minutes. Drain the eggs carefully over fine skimmer.

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