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 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
- 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.