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Cha Soba With Tempura

We love having cold buckwheat noodles, especially the green tea type. I find them very refreshing especially with some wasabi.


400g of Dried Green Tea Noodles
3 stalks Scallions, chopped
Toasted Japanese Seaweeds, shredded


250ml Dashi Stock
350ml Water
4 Tbsp Mirin
3 Tbsp Japanese Soy Sauce


Assorted Vegetables, such as Okra, Aubergine, Sweet Potato, Bell Peppers and Fresh Shiitake Mushrooms
250g Tempura Flour
400 ml Cold Water
Some grated Ginger and Daikon
Oil for frying


In a large pot of boiling water, add the noodles and cook until al dente. Drain and rinse the noodles with cold water. Then drain well.

Prepare the sauce by combining the dashi stock,mirin, soy sauce and water. Bring it to a boil and set aside to cool.

Mix the tempura batter and deep fry the vegetables and prawns in a hot oil. Make sure to cook it in small batches. Deep fry until crispy. Drain on a paper towel.

To serve the cha soba, top it with toasted seaweed, dipping sauce with some scallions and wasabi.

Serve the tempura with some grated ginger and daikon.


  1. Sob soba yum yum...

    But i wondering dont you add any vinegar or yusu to the dipping sauce ?

  2. @globlog: It's not necessary to add the vinegar or yusu in the dipping sauce. I suppos we can always add them and have it with the gyoza or just the tempura alone. Should be good too. Btw, thanks for the comments.:)


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