Equipment
- Measuring utensils and cups
- Strainer
- Small bowl for serving sauce
Ingredients
- 2 bundles soba (buckwheat) noodles 200g
- 2 stalks green onions, chopped finely
Vegan Tsuyu Dipping Sauce
Optional condiments & garnishes
- grated daikon radish optional
- shredded nori optional
- cucumber (julienned) optional
- sesame seeds optional
- wasabi optional
Instructions
- To make the Vegan Tsuyu Sauce, add water, kelp and shiitake mushroom into a pot and let it soak for at least 15 minutes.
- Add soy sauce and mirin and bring to a boil. Right before it comes to a full boil, remove the kelp.
- Once boiling, turn the heat to low and simmer for 10 minutes.
- Remove the shiitake mushrooms and pour the broth into a heat-safe jar or container and place into the fridge to cool down. Store this sauce in the fridge for up to 2 weeks to enjoy later - this broth recipe should make around 4-6 servings.
- Boil soba noodles, according to instructions, then rinse them thoroughly in cold running water. Drain.
- Prepare desired condiments such as grated daikon radish, shredded nori, and/or julienned cucumber.
- Place cold soba noodles onto a plate and top with nori (optional), cucumber (optional), and sesame seeds (optional).
- Pour around 1/4 - 1/3 cup of prepared dipping sauce into a small bowl per serving (add 2-3 ice cubes if not fully cold). Add green onions, wasabi (optional) and grated radish (optional) and mix with chopsticks.
- To eat, pick up a bite-sized amount of noodles then dip into the sauce, swirl around and enjoy!
Notes
To make this recipe gluten-free, use 100% buckwheat soba noodles and use a gluten-free soy sauce. Many soba noodles contain wheat, so make sure to find a gluten-free version.
To make this recipe soy-free, use a soy-free alternative to soy sauce such as coconut aminos. Keep in mind that this will slightly change the flavour of the dipping sauce.
If you don’t have dried shiitake mushrooms, you can simply omit (you could add a few more pieces of dried kelp, if desired).