Sunday, December 29, 2013

Cha Soba

Brrrr....the temperature continuous to drop here in the gulf. Don't get me wrong, I am not complaining. In fact, this is my favorite season, I mean who doesn't want a break from the scorching hot summer in the desert? I love the winter here. It rarely drops below 10*C which is just perfect. These days, a hot soup is just what I need to warm my tummy. I've revisited an old post, Zaru Cha Soba (Cold Green Tea Noodles served with a hot dipping dashi broth). This is pretty much the same as that except instead of using the dashi broth as dipping sauce, The noodle is served right in the hot broth. Whatever and whichever way you serve it, it will taste amazing!

Prep Time: 5 minutes
Cooking Time: 20 minutes

400g dried cha (green tea) buckwheat noodles
water for boiling the noodles
a big bowl of ice cubes

For the Hot Broth:
4 tbsp dashi granules
4 cups water
1/2 cup mirin
1/2 cup Kikoman soy sauce

Toppings & Garnish:
shredded kani (crab sticks), as desired 
togarashi (red chili flakes), as desired


1. Place Cha noodles in boiling water and cook as directed in the package. Drain and transfer the the noodles on a bowl of ice cubes to stop the cooking process and prevents it from becoming soggy. Set Aside.

2. In a sauce pan, dissolve the dashi granules in water and bring up to a boil. Bring the heat down then add mirin and soy sauce. Simmer for 1-2 minutes.

3. To serve, transfer the cold soba on a bowl, pour a few laddleful of broth, top with shredded kani and togarashi. Serve immediately.

Makes 2 servings

Homecooked Meals
24 Nov 2013

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