Chilled Green Tea Noodles with Sesame Soy Dipping Broth

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Cha soba is a Japanese noodle that blends buckwheat flour with powdered green tea, giving it a delicate herbal aroma and a subtle jade hue. Served ice cold with a savory soy-mirin dipping broth and crisp fresh toppings, it is the ultimate refreshing summer bowl. Each bite balances earthy buckwheat, grassy tea, salty umami, and a whisper of sweetness.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 65 gCarbs
• 5 gFiber
• 9 gSugar
• 18 gProtein
• 980 mgSodium
• 320 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Noodles

• 4 bundles (about 14 oz total) dried cha soba (green tea buckwheat noodles)
• 8 cups cold water, for the ice bath
• 1 tray ice cubes

For the Dipping Broth

• 1 cup cold dashi stock (kombu and bonito based)
• 1/2 cup Japanese soy sauce
• 1/3 cup mirin
• 2 tbsp granulated sugar
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil

For the Toppings

• 2 large eggs, soft boiled and halved
• 2 sheets nori seaweed, thinly shredded
• 3 green onions, finely sliced on the diagonal
• 1/3 cup grated daikon radish, lightly squeezed
• 2 tbsp toasted white sesame seeds
• 1 tsp prepared wasabi, optional
• 1 tsp grated fresh ginger, optional

Directions

1. Bring a large pot of unsalted water to a rolling boil. Add the cha soba noodles and stir gently so they do not stick together; cook for 4 to 5 minutes until just tender but still springy, following package timing as a guide.
2. While the noodles cook, prepare an ice bath by combining the 8 cups cold water and ice cubes in a large bowl. Drain the cooked noodles in a colander and immediately plunge them into the ice bath, swishing with your hands to remove surface starch and stop the cooking.
3. Whisk together the dashi, soy sauce, mirin, sugar, rice vinegar, and sesame oil in a pitcher until the sugar fully dissolves. Chill the broth in the refrigerator for at least 10 minutes so it is thoroughly cold.
4. Drain the noodles from the ice bath, gently pat dry, and divide them into 4 shallow individual bowls or bamboo trays. Lightly gather each portion into a neat nest.
5. Arrange the toppings over or alongside the noodles: place a halved soft boiled egg at the edge, scatter shredded nori, sliced green onions, grated daikon, and a generous pinch of sesame seeds on top.
6. Serve each bowl with a small pitcher or cup of the chilled dipping broth on the side. Diners dip the noodles into the broth with chopsticks, topping each bite with daikon, scallion, and a dab of wasabi if desired.
7. Refresh any leftover noodles by rinsing under cold water and returning to the ice bath; the dipping broth will keep, covered, in the refrigerator for up to 3 days.

Cook’s Notes

• True cha soba contains a percentage of wheat flour; for a 100 percent buckwheat version look for juwari soba blended with matcha powder.
• Always shock the noodles in ice water to lock in the bright green tea color and prevent a gummy texture.
• Add 1 tablespoon of yuzu juice to the dipping broth for a bright citrus lift that pairs beautifully with the green tea.
• For a heartier meal, top with chilled poached chicken, shrimp, or blanched edamame in addition to the egg.
• If dashi is unavailable, substitute 1 cup cold water with 1 teaspoon kombu powder and 1 teaspoon bonito powder, stirred and strained.

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