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Home   Công thức    Zaru Soba (Japanese Cold Soba Noodles)

Zaru Soba (Japanese Cold Soba Noodles)

Zaru Soba is a cold soba noodle dish that is popular during the Japanese summer to dispel the heat. Tempura Zaru Soba is the perfect combination between the cold of Soba and the crispy heat of Tempura seafood and vegetables, the variety of ingredients is like a colorful Japan. And today, Dashi Lab will take you to this colorful land.



(For 1 person)

Dipping Sauce (Tsuyu)


  • 160ml Cold water                    
  • 100g Tempura flour               
  • 1 lít Cooking oil                                 
  • 2 pcs Shrimp                             
  • 2 pcs Lotus root                         
  • 2 pcs Pumpkin                        
  • 1 leaf Japanese Shiso     
  • 1/4 pc Eggplant                       
  • 1 pc Shiitake                
  • 3 pcs Green bean                         


  • 80g Soba Noodles                        
  • A little Dried Seaweed                


  1. Dipping Sauce (Tsuyu): Put Happo Dashi stock in the water, stir well
  2. Tempura: Mix Tempura powder with cold water (don’t mix too well and thoroughly)
  3. Peel shrimp shell, remove shrimp thread, slit the back and abdomen, use your hands to straighten the shrimp
  4. Heat oil (170-180℃)
  5. Dip each ingredient in turn into Tempura flour mixture and fry each dish in turn until cooked
  6. Soba: Put the soba noodles in boiling water, bring to a boil
  7. Take it out and put it in ice water so that the noodles are firm and cold, drain
  8. Pour out onto a plate, sprinkle some seaweed on top. Enjoy with tempura and dipping sauce
  9. Put the boiling soba broth (soba-yu) into a jar or kettle
  10. After eating the noodles, mix the soba-yu with the rest of the dipping sauce and enjoy as a dessert soup


  • Cooking oil: be careful not to use palm oil because it will overpower the smell of the dish.
  • Slightly cut the back and belly of the shrimp, press it to straighten so that when frying the shrimp, so it is straight and beautiful.
  • The tempura flour mixture, most importantly, must be refrigerated, this helps to keep the outer crust crisper and less greasy when frying.
  • Do not mix the flour too fine, it is advisable to let the dough be a bit squishy, ​​because if mixed too well, the outer crust of Tempura will be hard.
  • Use chopsticks to sprinkle some tempura powder into the frying pan to create a nice, crispy tempura.
  • You can add a little mustard and chopped sspring onions to the dipping sauce if you like.

                              How to make “Cold Zaru Soba”

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