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Epicurious

Cold Soba

This dish looks simple to prepare, but in Japan it’s the ultimate test for a soba chef. Why? To put it simply, the chef has nowhere to hide. Because this dish is just broth and noodles, a soba master has to prepare both perfectly. In fact, tasting cold soba is the way we judge the quality of a good soba restaurant. At home, of course, it’s a different story. Japanese love preparing this quick, refreshing dish in the summer. The aromatic garnishes are classics that nicely accent the toothsome noodles. Just don’t worry about cooking it “perfectly”—leave that to the soba chefs.

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