Verdict: An easy healthy noodle option to make. It’s a regular in my kitchen! Use cha soba for a green tea alternative to plain buckwheat noodles.
- 1 part store-bought dipping sauce + 1 part water (1:1) *Might want to start with a 2:1 ratio first, then add on water if needed (since it’s a dipping sauce instead of a soup, it should be stronger)
- Boil water in a pot.
- Add 200g soba (100g per person) to boiling water. Stir soba gently.
- Bring water back to boil and do noodle test.
- Drain in colander when noodle is cooked to your desired softness level. Reserve soba cooking water
- Wash noodles under running water to get rid of starch until water runs clear.
- Strain. Pick up noodles in batches using hands and arrange them in one direction by folding on the serving plate.
Serving the dish:
- Noodles: strained washed soba, sprinkle sesame seeds, cut seaweed and scallions onto noodles. Can also serve with side dishes like chicken chop (as pictured), tempura, chicken karaage, raw quill’s egg, etc.
- Dipping sauce: Serve sauce in a small bowl or cup, add condiments if you want (e.g. spring onions, chopped seaweed, roasted sesame seeds).
- After meal: Thin dipping sauce with reserved soba cooking water to become a soup.