Cold Soba with Mushroom and Leek Seiro Broth

  • Serves

    serves 4

  • Cook

    30 minutes


By Sonoko Sakai

Published on February 17, 2016

To eat this dish from Sonoko Sakai, lift cold soba noodles, one mouthful at a time, with chopsticks, dip them into the hot seiro, or broth, flavored with sautéed leeks and enoki mushrooms, and slurp them up quickly. This method retains the soba noodles' integrity, preventing them from swelling or getting soggy while sitting in the hot broth.


  • 14 cup vegetable oil
  • 2 tbsp. unsalted butter
  • 1 leek, white part only, trimmed, halved lengthwise, and cut into 2 1/2-inch–long, 1/4-inch–wide strips
  • 7 oz. enoki mushrooms
  • 3 cups plus 2 tbsp. Dashi Stock
  • 34 cup Kaeshi
  • 8 oz. Fresh Soba Noodles or dried noodles
  • 2 strips lemon zest (removed with a vegetable peeler), julienned


Step 1

In a medium saucepan, heat the oil and butter over medium-high. Add the leek and cook, stirring, until soft, about 4 minutes. Stir in the mushrooms and cook until softened, 2 to 3 minutes. Pour in the dashi and sauce base and bring to a boil. Remove from the heat and keep warm.

Step 2

In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes. Drain the noodles into a colander and rinse under cold running water until the water runs clear. Drain the noodles again and divide among 4 serving plates. Divide the leeks, mushrooms, and sauce among 4 small serving bowls, top each with the lemon zest, and serve with the noodles.

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