Ingredients
- 200g Dried Cha Soba Noodles (Look for the green package)
- 1/2 cup Mentsuyu / Tsuyu (Soup Base - available at Asian grocers)
- 1/2 cup Ice Cold Water (To dilute the sauce)
- Toppings: Shredded Nori (Seaweed), Chopped Scallions, Wasabi Paste
Instructions
1.
Boil: Bring a large pot of water to a rolling boil. Do not add salt (soba noodles are already salty). Add the noodles and spread them out.
2.
Cook: Stir gently to prevent sticking. Cook for 4-5 minutes (check the package, they cook fast!). They should be firm, not mushy.
3.
The Ice Shock: This is the most important step. Drain the noodles and immediately plunge them into a bowl of ice water.
4.
Wash: Use your hands to gently rub the noodles in the cold water. This washes away the excess starch and creates that signature slippery, chewy texture.
5.
Serve: Drain well. Pile onto a plate or bamboo mat. Top with nori. Mix the Tsuyu with cold water in a separate small bowl. Dip the noodles into the sauce as you eat.
Save the Water!
In Japan, the cloudy cooking water (Soba-yu) is never thrown away. It contains nutrients and starch. At the end of the meal, pour the hot cooking water into your remaining dipping sauce to turn it into a warm, comforting soup to finish.
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