Māla, Atelier & Friends
Zaru Soba with Yuzu-Lime Soba Jiru
Ingredients (Serves 2–3)
Vegetables & Garnishes:
4 scallions, thinly sliced
1 small carrot, julienned
2 cucumber, julienned or ribboned
8 sugar snap peas, blanched and trimmed
6 shiitake mushrooms, cooked in soba broth, sliced
1 yaki tamago (Japanese rolled omelet), sliced into strips
Nori (seaweed), cut into thin strips
Soba: 200g buckwheat soba noodles
Soba Jiru (Dipping Sauce):
1 cup dashi or soba broth
2 tbsp soy sauce
1 tbsp mirin
Yuzu juice or lime juice, to taste
Instructions
- Prepare the Soba: Cook soba noodles according to package instructions.
- Drain and rinse under cold running water, then chill in ice water for 1–2 minutes. Drain well and set aside.
Prepare the Vegetables:
- Julienne carrot and cucumber.
- Blanch sugar snap peas in boiling water for 30 seconds, then transfer to ice water to preserve color and crunch.
- Slice shiitake mushrooms from the broth.
- Slice yaki tamago into thin strips.
- Thinly slice scallions and cut nori into strips.
Make the Soba Jiru:
- Combine dashi, soy sauce, mirin, and sugar in a small saucepan.
- Warm briefly, then cool completely.
- Stir in yuzu or lime juice just before serving for a fresh citrus note.
Assemble & Serve:
- Arrange chilled soba on a bamboo mat or plate.
- Place vegetables, shiitake, and tamago attractively on the side or in small piles.
- Serve nori, scallions, and dipping sauce separately so diners can mix as desired.
Optional: add grated daikon, ginger or wasabi on the side for extra flavor.