February 4 2013
We love Matcha. This beautiful powdered green tea is a true gem created in Japan, and is traditionally drunk after being whisked into hot water. This is a bright, vibrant infusion in a world of its own, and Matcha also happens to be rather versatile… The powdered nature of this tea makes it incredibly handy to use in cooking, and can be a great introduction to the world of Japanese tea – and when we heard about Soba noodles infused with Matcha, we were chomping at the bit to try some.
Cooking Soba was an entirely new experience for us here in Dorset, and we couldn’t wait to get them in the pan. We cooked them up with a simple dipping sauce that’s incredibly easy to make (and very satisfying to eat!)
- A good handful of Matcha Soba noodles (sometimes known as Cha Soba, you can find them from online Japanese shops in the UK. Made with buckwheat, they are wheat free)
- 1 sachet of Dashi stock (again available online or larger supermarkets)
- 1 shot glass of dark soy sauce
- 1 shot glass of mirin (Japanese sweet wine)
- Sheet of sushi Nori (optional)
Place the noodles in a pan of boiling water and boil for approx. 7 minutes or until soft. As the noodles are cooking, in a smaller pan dissolve the dashi in 200ml of boiling water and add the soy sauce and mirin. Keep this mixture simmering until the noodles are done. Strain the noodles and rinse in cold water, and everything is ready to serve. We finished the noodles off by cutting some nori into thin slices and sprinkling them over the top, and enjoyed the whole lot with a pot of Genmaicha tea.
And hey presto! All that’s left is to tuck in. The light, grassy flavour of the noodles sits wonderfully with the simple dipping sauce – we’re determined to always keep some Soba in the cupboard from now on.