14 Comments

Cha Soba

There are times I fire up the laptop and open up WordPress but stares at it for hours without knowing what to write. Similarly, there are days, though not often, I’d stare at my pantry not knowing what to cook. I’m blaming the weather (the weather gets a lot of blaming from me I must say). Sometimes I resort to super simple dishes that doesn’t require too much of work but yet still a pleasure to eat. And in this climate, a cold noodles dish can be very refreshing.

I always have various types of noodles stacked away in my pantry. None of the instant ones as it’s just as easy whipping up a Rice Vermicelli or Kueh Tiaw soup without all the artificial ingredients. Maybe one day I’ll do a compilation of my ‘instant’ noodle dishes. Anyway, the newest addition to my pantry is a packet of Cha Soba. Made of buckwheat and green tea, it’s often eaten simply cold with a dipping sauce. I love the idea of putting green tea in pretty much everything. Besides the delicate taste, bonus antioxidant is always good. I’ve stuck to the original recipe and made a Cold Soba this time.

Cha Soba

Ingredients:

1 serving of Cha Soba
1 toasted Nori Sheet, cut into small strips
1 teaspoon Sesame Seed, toasted
Finely chopped spring onion, for garnish
Wasabi paste, to taste

Dipping Sauce
Equal parts of Shoyu (Japanese Soy Sauce), Mirin and double the amount of water
1/2 teaspoon sugar
Pinch of Dashi stock powder (Use the Kombu dashi or Shitake Dashi for vegetarian options)

Cook noodles in boiling water for 4 minutes or until al dente, drain and rinse under cold water, then drain well.

For dipping sauce, combine all ingredients in a small pot and bring to boil. Transfer to a small bowl.

To serve, pile noodles neatly on the plate, scatter with sesame seeds and nori strips. Place the bowl of dipping sauce on the side with wasabi paste if using.

The traditional way of eating this is to hold the bowl of dipping sauce, use the chopsticks to grab a bundle of noodles, swirl around in the sauce and slurp. Some people prefer to just toss the noodles with the sauce, but I think the former is definitely more fun!

Oh, and on a totally unrelated note, I’m performing at The Scot’s at Jaya One every Friday and Saturday night this month so if you have are free do drop in! Happy Weekend!

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14 comments on “Cha Soba

  1. Ahhh Kel you’ve shown me what my sauce is lacking – dashi! Normally I use shoyu, mirin, sugar, water and a squeeze of lemon @_@

  2. Oh Kelly, I love eating noodles of any kind, have never tried soba though, even I’ve heard about it a lot. You’ve just inspired me to give this a try!
    Have a lovely performance, wish I could be there to watch you sing :)

  3. Love soba dishes, especially in summer. I make a soba salad using Nigella Lawson’s recipe which is surprisingly not too bad! I might try adding dashi in it next time though…

  4. YUm!! I love soba! Will have to try this for work lunches :)

  5. I’m gonna make cha soba tomorrow.. just got myself a bottle of soba dipping sauce.

  6. Niceeee and easy recipe :) thanks! I haven’t had soba for sucha long time!

  7. Superbly written. Great images too.

  8. Dear Kelly, please do compile a list of your favourite “instant” noodle dishes! I’m always on a lookout for easy, quick, healthy dishes and this looks amazing! Happy cooking. Happy eating. I’ll be following your culinary adventures. A Malaysian in Finland, Sharon

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