Cold Soba Noodles with Summer Veggies
揚げ浸し (Agebitashi) is a refreshing cold dish that I enjoy eating all summer long. It’s made by steeping a variety of fried vegetables in a flavorful dashi-based broth. The vegetables soak up all that umami, and once chilled, they become the perfect make-ahead topping or side dish.
Eggplant is probably the most popular ingredient for agebitashi. In Japan, it’s common to see just eggplant in this dish at izakayas, where it’s often listed as nasu no agebitashi (eggplant agebitashi). You can absolutely enjoy it as-is, maybe with a bowl of rice and a cold beer, but I especially love using it as a topping for cold noodle dishes! Particularly soba noodles. The combo of nutty buckwheat soba with the chilled, umami-rich veggies is peak summer comfort food for me.
Dashi
Dashi is the key ingredient here. It gives agebitashi its depth and savoriness, so I really recommend using good dashi. If you want a shortcut, I suggest using a dashi pack over granules. It's closer to the flavor I make at home. You can also use store bought mentsuyu (a bottled noodle soup base), but making the broth from scratch definitely tastes better!
I usually make an awase dashi with bonito flakes and kombu, but if you’re vegetarian or just want to switch it up, a mushroom dashi works really well too. The sauce should be light but flavorful—something that complements the fried vegetables without overpowering them.
Usukuchi Shoyu
Usukuchi shōyu (薄口醤油) is a light colored soy sauce that’s commonly used in dishes like agebitashi, osuimono (clear soup), and udon broth. It’s not “light” in sodium—actually, it’s saltier than regular soy sauce, but it gives a cleaner taste and helps keep more dashi forward taste and the broth’s color light. That’s why I prefer using it here. But if you don’t have it, regular Japanese soy sauce is totally fine. You might have to add a little more if you are using regular soy sauce though.
If you're watching your sodium intake, look for gen-en (減塩) soy sauce, which is labeled as “low sodium.” It won’t be exactly the same, but it’s a good option.
Tips for Choosing Eggplant
For eggplant, please skip the Italian kind. Japanese or Chinese eggplants are the way to go for this recipe. They’re slender, have tender skin and fewer seeds. Chinese eggplants have a paler purple skin, while Japanese eggplants are usually darker, almost blackish purple, and a bit shorter. Both work great.
I like to slice them diagonally and soak them in water for about 10 minutes. This helps prevent oxidation and removes some of the bitterness. Don’t forget to pat them dry really well with a paper towel before frying. Wet eggplant will splatter like crazy in hot oil!
Other Vegetables
In Japanese cooking, we enjoy okra both raw and cooked. We actually like the gooey texture (ネバネバ). But if it’s not your thing, feel free to skip it. Asparagus, green beans, zucchini, or thinly sliced kabocha (Japanese pumpkin) are also great choices. Bell peppers or shishito peppers would also work nicely for a little color and variety.
The key is to steep the vegetables while they’re still hot or warm. This helps them absorb the broth more deeply. Once you’ve finished frying all your vegetables, gently place them in the sauce. Let them cool down to room temperature, then chill in the fridge for at least 3 hours—or overnight if you can. They’ll keep well for up to 3 days.
How to Serve
You can eat agebitashi on its own, but I love serving it over cold soba noodles. It makes for a super refreshing and satisfying meal, especially on a hot day when you don’t want to spend too much time cooking.
Don’t toss the leftover sauce! You can reuse it as a dipping sauce for somen or soba with a little grated daikon and freshly chopped scallions, or even drizzle it over tofu. It’s full of umami and too good to waste.
Cold Soba Noodles with Summer Veggies
Prep time 15 minutes
Cooking time: 30 min
Total 4 hours (Including chilling time)
Makes 2
Marinade
1 ¼ cups dashi
3 tablespoons usukuchi shōyu see note
3 tablespoons mirin
Vegetables
2 baby zucchinis or 1 regular zucchini
5–6 okra
1 eggplant
1 red pepper
A handful (10–12) green beans
Note : If you’re using regular soy sauce, use 3 ½ tablespoons. Taste and add more if needed.
Preparation
In a large container with a lid, combine the dashi, soy sauce, and mirin. Mix well and set aside.
Prepare the vegetables:
For okra, poke small holes with the tip of a knife so they don’t burst when frying
Cut the eggplant in half lengthwise, then into quarters. Soak in water for 10 minutes, then pat dry with a paper towel or kitchen towel
Slice the zucchini diagonally into 1-inch thick half-moons
Trim the tops off the green beans
For the red pepper, remove the top, seeds, and pith, then slice into 1-inch stripsFry each vegetable for about 2–3 minutes, until lightly golden. Transfer the fried vegetables to the marinade and steep. Cover and chill in the fridge, at least 3 hours.
Serve over soba noodles and use the marinade as broth, or you can enjoy as is.