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Memil-guksu 메밀국수 | Cold Soba

Updated: Oct 13, 2023

Delving into the world of classic dishes, I've whipped up what might be considered a traditional memil-guksu, though I've added my own twist by crafting the sauce from scratch. Perfect for combating the sweltering heat, these cold noodles offer a refreshment I hadn't expected. Perhaps it's time to explore more chilled noodle delights.

The secret sauce (pun intended) lies in a cold brewing technique shared with me by a Japanese friend. Described as a quick, cheat method akin to cold brewing coffee, it lets the cold draw out the richness from the ingredients, creating an incredibly authentic dashi.

The results? Simply magical. Once you've tried this method, store-bought alternatives will pale in comparison. So, without further ado, let's dive right in! I am using this gorgeous handmade dinnerware from KRA Sanctuary.



(Serve 1)

  • Cold Brewed Dashi:

  • Kombu, 10g

  • Dried Shiitake Mushrooms, 2

  • Water, 1 L

  • Noodles:

  • Demerara Sugar, 1 TBSP

  • Mirin, 1 TBSP

  • Soy Sauce, 1.5 TBSP

  • Soba, 100g

  • Sea Salt, Pinch

  • Wasabi, 1 TBSP or Wasabi Powder 1 TSP + Water 1 TBSP

  • Scallions Coarsely Sliced, For Garnishing

  • Roasted Seaweed, For Garnishing

  • Soy Eggs Homemade, For Serving (Optional)



  • Pot

  • Container with Lid



  1. Please visit, "Soy Eggs" for the recipe.

  2. Prepare the cold brewed dashi.

  3. Add everything to a sterilized container.

  4. Cover and chill in the fridge for at least overnight.

  5. The next day, pour into a pot over low heat.

  6. The dashi should be barely simmering.

  7. Remove any scum that floats onto the surface.

  8. Continue cooking for about 5 to 8 mins.

  9. Remove from heat and drain.

  10. Discard the residue.

  11. Now you have a superb dashi.

  12. Prepare the noodles.

  13. Reserve half of the dashi chilled in the fridge.

  14. Return the remaining half back to the sauce pot.

  15. Add in sugar, mirin and soy.

  16. Stir until the sugar has completely dissolved.

  17. Chill in the fridge for at least 4 hrs.

  18. Next, cook soba as per packaging instructions with salt.

  19. Just when the soba is al dente, remove from heat.

  20. Immediately drain and rinse under running water to stop it from cooking further.

  21. Transfer to a mixing bowl and toss with the wasabi, making sure it is well coated.

  22. Transfer onto a plate lined with a sushi mat.

  23. Garnish with some scallions and roasted seaweed.

  24. Transfer the chilled sauce to a serving bowl and garnish with some scallions.

  25. Serve immediately with some soy eggs if desired.

I'll be slurping away...


Recipe Video:

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