Green Tea Noodle Soup – Cha Soba

Don’t you think that hot soup noodles are the perfect answer for cold and wintery days? Its quick and easy fast food! I think there are endless possibilities if you play around with different type of noodles and different soup bases.

This one is a family favourite of mine with Japanese green tea noodles (cha soba) and light tsuyu (Japanese fish stock soup).

The method is quick and easy: you need a packet of dried noodles and about a litre of good seafood or fish stock to start with.  You can buy the soup base/ stock  ready-made from the shop, or you can make your own by boiling water and adding dashi granules or bonito flakes to it.

Green noodles with Tsuyu

 

Green Tea Soup Noodles

  • Dried green tea noodles (cha soba) – 200 g
  • Fish stock or Dashi stock – 750 ml
  • Light soy sauce- 2 tablespoons
  • Mirin (Japanese sweet cooking wine) – 1 teaspoon
  • Salt

Method

  • Heat the fish stock/soup base in a saucepan until it starts to boil, reduce the flame, add the light soy sauce,  salt and mirin  to flavour it. Keep aside the hot soup until the noodles are ready.
  • Cook the dried green tea noodles in plenty of boiling water for eight to ten minutes or according to the package instructions, then drain the water in a sieve.
  • Pile the cooked noodles in a serving bowl and pour hot soup over it just before serving.

You can use your favourite toppings or whatever you have in your pantry.  I have used nori seaweed shreds, thinly sliced leeks, spicy shichimi /chilli flakes and chopped chives for this one. Enjoy the noodles while they are hot.