Zaru Soba with White Miso Mentsuyu

Servings: 1 


  • 1 bundle dried soba noodles
  • ¾ cup water  
  • 1 teaspoon Mishima White Miso Soup
  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon dashi powder
  • ½ teaspoon cane sugar 
  • Shredded seaweed, for serving (optional) 
  • Chopped green onions, for serving (optional)
  • Grated daikon, for serving (optional)


  1. Separate the miso soup toppings from the powder by sifting it through a sieve. 
  2. To make the mentsuyu, add water, miso soup powder, soy sauce, dashi powder, and sugar to a small pot. Bring it to a small boil over medium-low heat and whisk well. Once boiled, remove from the heat and pour the mixture through a strainer into a small bowl. Allow the mixture to come to room temperature, then place it in the refrigerator.
  3. In a large pot, bring water to a boil and cook the soba noodles according to the package instructions.
  4. Once cooked, drain and rinse well with cold water. 
  5. Transfer the soba noodles onto a serving plate, pour the chilled mentsuyu into a small dipping bowl, and put the toppings onto a plate.
  6. Add the toppings to the mentsuyu, dip the noodles, and enjoy.
You have successfully subscribed!
This email has been registered