Noodle Dipping Sauce Recipes

COLD SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

COLD SOBA NOODLES WITH HOMEMADE DIPPING SAUCE

Steps:

• Bring a pot of water to a boil. Add soba noodles and cook according to package directions, about 4-5 minutes. Drain and cool with cold running water or ice.
• Bring 1/2 c mirin and 1/2 c water to a boil. Simmer for 30 seconds to remove the alcohol. Turn off heat and add bonito flakes. Let sit for 10 minutes. Strain and add soy sauce.
• Serve noodles and dipping sauce in separate dishes. Add garnishes as desired.

QUICK MENTSUYU RECIPE (COLD SOBA NOODLE SAUCE)

Steps:

• Stir together your soy sauce, mirin, sake or rice wine and dashi powder in a saucepan and gently bring to the boil, stirring occasionally.
• Take it off the heat and set aside to cool completely before use.
• Optional: Garnish with a sprinkling of aonori powder or thinly sliced nori for extra flavour.
• If you're ready to eat, go ahead and bring a medium pot of water to the boil, then add in your soba noodles. Cook according to packet directions (usually around 3 mins or so), then drain and remove from the heat.
• For the most refreshing experience, allow your noodles to cool completely before serving. You might like to run them under cold water to speed this up, or pop them in the fridge for 10 mins or so before serving so they cool down more quickly.

JAPANESE NOODLE DIPPING SAUCE

Steps:

• Put mirin in a medium pan and bring to a boil.
• Add soy sauce and dashi soup stock in the pan and bring to a boil again.
• Stop the heat.
• Cool the sauce.

TSUKEMEN (DIPPING RAMEN NOODLES)

Steps:

• Gather all the ingredients.

SOBA NOODLE DIPPING SAUCE

Steps:

• Whisk all ingredients together in a bowl.
• Serve with cold soba noodles.

JAPANESE COLD SOMEN NOODLES

Steps:

• [Optional] Traditional Japanese restaurants tie up the noodles to enhance the appearance of the somen and this is how you do it. Tie the edge of somen noodles with cooking twine. This way noodles will stay in one direction while cooking. I normally skip this step for home use.
• In a large pot, bring water to a boil. When boiling, remove the wrapper.
• Add the somen noodles in the boiling water (do not add salt!). Stir noodles with chopsticks so they don't stick to each other. Cook according to the package instructions. If necessary, add a little bit of cold water in the pot to prevent overflowing.
• Drain somen in a colander and wash the noodles with hands under running water.
• Once the noodles are cold, find the knotted parts of somen noodles and pick them up. Cut off the edge and discard. Hold each bundle gently and arrange it nicely on a serving plate. Somen can be served with ice to keep cool.
• Cut the scallion finely and grate the ginger. Put them in small dishes.
• Pour mentsuyu in individual dipping sauce bowls and add iced water to dilute. I recommend making homemade mentsuyu but if you're too busy, get a bottle of mentsuyu like this. See the instructions. You can check the ratio of mentsuyu to water on this page. This brand recommends 1:3.
• Put a small portion of scallion and ginger in the dipping sauce and dip the somen noodles to enjoy! To make it more filling, you can bulk up the noodles by tossing in other ingredients such as shredded egg crepes (see How to Make Kinshi Tamago), julienned cucumbers, boiled okra, and ham.

SPICY MISO TSUKEMEN (DIPPING NOODLES)

Steps:

• In a pot over medium heat, add canola oil, garlic, ginger and shallot and cook for 3-4 minutes, until shallots are translucent.
• Add miso paste and soy sauce and stir until miso turns into a soft paste.
• Add water, sugar and chicken stock, stir and bring to a boil.
• Lower to a strong simmer and leave uncovered for 15 minutes.
• Turn the heat off and add chili oil, sesame oil and sesame seeds.
• Transfer the sauce to a tupperware container and refrigerate for at least an hour.
• Cook noodles according to direction on the package. Drain, rinse under cold water and drain well.
• Divide noodles among two plates or bowls.
• Divide tsukemen sauce among two other bowls and top with scallions, sesame seeds and bonito flakes. Serve.

ZARU SOBA (CHILLED SOBA NOODLES)

Steps:

• To make the dipping sauce, add the dashi, soy sauce, sake and sugar to a saucepan, and bring the mixture to a boil. Continue boiling for 1 minute to vaporize the alcohol in the sake and soy sauce. Set this aside to cool.
• To boil the soba noodles, bring a large pot of water to a rolling boil. Add the soba noodles and stir for about a minute to ensure the noodles don't stick together. Continue boiling the noodles for the amount of time specified on the package.
• Transfer the noodles to a strainer using chopsticks or tongs (leaving the boiling liquid in the pot).
• Wash the soba under cold running water to cool it to room temperature while removing any excess starch on the noodles' surface.
• Transfer the soba to a bowl of ice water and let the noodles chill for a moment.
• Serve the noodles by scooping small amounts of soba out of the ice water and bundling them up into small mounds on a zaru or large flat basket.
• Serve immediately with the dipping sauce and condiments.
• Once you've finished eating the cold soba, reheat the boiling liquid and serve it in a teapot to add to the remaining dipping sauce to make a broth.

COLD (ZARU) SOBA NOODLES WITH DIPPING SAUCE

Steps:

• Boil the noodles per the recommended time on package. Usually about 5 minutes.
• Rinse the cooked noodles in a strainer under cold water.
• Submerge the noodles in a big bowl with cold water and ice. Set aside until ready to serve.
• Make the dipping sauce. Add dashi stock, mirin and soy sauce into a small sauce pan and take it to a boil on medium heat, about 5 minutes.
• Turn off the heat, let the sauce cool to room temperature or place it in the refrigerator for a quicker cool down.
• To serve, portion out the noodles and place them on a Zaru mat (if you don't have one, make sure to drain the noodles really well with a strainer). Portion the sauce in a small bowl and serve on the side.
• To eat, add optional condiments to the dipping sauce. Take some noodles and dip it into the sauce and enjoy it with a nice slurp!

UDON NOODLES WITH SESAME DIPPING SAUCE (GOMADARE UDON)

Steps:

• Mix all the sauce ingredients except for the water together in a small bowl. The resulting mixture should be a thick paste and may be a little grainy. Add the dashi stock or water a tablespoon at a time until the sauce thins to your desired consistency. I found that I preferred it a little thinner so that it coats the noodles more evenly. That's it! Adjust to taste if needed - a tad more mirin and sugar can correct for bitterness if you find the sesame paste is a bit harsh, and a little more soy sauce will add saltiness, especially if you opt for water instead of dashi to thin. When you're done, serve with cold udon noodles, green onions, and nori, and enjoy!

NOODLE DIPPING SAUCE

Steps:

• Combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring just to a boil. Stir in the bonito flakes and immediately remove from the heat. Wait about 10 seconds for the flakes to get thoroughly soaked, and then strain. Let liquid cool to room temperature. Serve with cold soba noodles for dipping, along with scallions, grated daikon, quail eggs and natto if you have a taste for it.

GREEN TEA NOODLES WITH GOCHUJANG DIPPING SAUCE

Steps:

• Make the dashi:
• Bring anchovies, konbu, garlic, and 1 1/2 cups water to a boil in a medium pot over medium-high, stirring occasionally. Reduce to a simmer, cover, and cook 7 minutes. Pour mixture through a fine-mesh sieve set over a large bowl; discard solids.
• Make the dipping sauce:
• Whisk gochujang, cucumber, radish, lime juice, ginger, soy sauce, sesame oil, sugar, and 1 cup dashi in a medium bowl until well combined. Chill until cold.
• To serve:
• Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until noodles are cooked through but still chewy, 4-6 minutes. Drain and rinse with cold water immediately to stop the cooking process.
• Divide noodles among 2 plates or bowls. Garnish with cucumber matchsticks and Thai basil leaves. Serve with dipping sauce on the side.
• Do Ahead
• Dashi can be made up to 3 days in advance and refrigerated.