Oroshi soba: noodles with miso sauce

Oroshi soba is a Japanese noodle dish, with grated daikon (rettich) and sobanoodles. They have a base of buckwheat, super tasty! You can eat oroshi soba cold or hot.
DinnerNoodle dish2 servings10 minutes preparation

This is what you need


Ginger grater


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Start with the dressing. Put the sake in a saucepan and put on medium heat. Let the alcohol evaporate in a minute.
  2. Add the rest of the dressing ingredients.
  3. Let it simmer slowly for about 5 minutes on a low heat. Let it cool down. Remove the kombu strip from the sauce.
  4. Meanwhile, cook the soba in a pan with plenty of boiling water for 5-6 minutes. Rinse with cold water.
  5. Grate the radish. This is also possible with the shoga oroshi (Japanese ginger grater). Squeeze the moisture out of the radish, leaving the fleshy part of the radish.
  6. Finely chop the spring onion.
  7. Serve the plates with the soba noodles. Pour the cooled dressing over the soba. Garnish with radish, spring onion, aonori and a spoonful of umepasta.


  • You can also replace the aonori with toasted nori. Cut or slice sushi nori into wafer-thin strips.
  • Little time? Then make a quick dressing of 2 tbsp mirin, 2 tbsp tamari and 1 tbsp genmai su.