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Chilled green-tea soba with grated daikon and dipping sauce

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.

By Lisa Featherby
  • 15 mins preparation
  • 10 mins cooking plus standing
  • Serves 4
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Chilled soba is a refreshing summer dish, made even more so when the dipping sauce is served chilled. Mix and match the accompaniments - pickles won't hurt, while adding tofu and snow peas will turn it into more of a meal.


  • 200 gm dried green-tea soba noodles (see note)
  • 1/2 tsp grapeseed oil
  • 1/2 tsp sesame oil
  • shiso leaves (optional; see note), finely grated daikon and thinly sliced spring onion, to serve
Soba dipping sauce
  • 25 gm dried bonito flakes (see note)
  • 2 tbsp light soy sauce or shoyu (see note), or to taste
  • 2 tbsp mirin
  • 1/2 tsp finely grated ginger


  • 1
    For soba dipping sauce, bring bonito flakes and 300ml water to a simmer, then remove from heat and stand to infuse for 5-6 minutes. Strain, pressing all liquid out of bonito flakes, then add soy, mirin and ginger. Refrigerate to chill.
  • 2
    Cook soba in a saucepan of boiling water, arresting the boiling water twice during cooking by adding 125ml cold water, until noodles are tender (3-4 minutes). Drain, refresh in iced water, then drain well. Toss with oils to coat and serve cold with shiso leaves, daikon, spring onion and dipping sauce.


Green-tea soba noodles are available from select supermarkets; substitute 100 percent buckwheat soba. Bonito flakes are available from the Asian section of select supermarkets and from Asian grocers, or substitute 1 tsp dashi powder, available from select supermarkets. Shoyu, traditionally brewed Japanese soy sauce, is available from Asian supermarkets. Shiso is available from select Asian grocers.
Drink Suggestion: A crisp, dry Hunter sémillon. Drink suggestion by Max Allen

  • undefined: Lisa Featherby