Mains Noodles

Japanese Green Tea Soba

Green Tea Noodles are super delicious

I always feel amazingly refreshed after eating a plate of cold soba noodles. However, when you make them Green Tea Soba, you completely change the game! Not just because green noodles look sick AF, but because green tea has a ton of great nutritional value in it.


There are always consistent components that make soba noodles served like this great:

  1. COLD – Very Cold. Don’t just boil the noodles and rinse under cold water because that’s just not doing this dish justice.
  2. Seaweed (nori) – Adding tons of nori is what gives the flavor of the ocean into this dish and makes the memories of eating roasted seaweed as a kid come to life. DSCF0503
  3. Dipping Sauce – A great dipping sauce consist of body and salt. This also must be cold too!

My local farmer’s market has a ton of radish available, so cutting this as thin as possible, then soaking them in an ice bath to make them as crisp as I could, was a great topping to round off this dish. DSC03724

Anytime I am in a bind for lunch, I just love cooking soba noodles because it’s super fast and lightweight. Always stock a pack of these noodles in your pantry!

Soba Noodles

Green Tea Soba Noodles

  • Servings: 2
  • Difficulty: Easy
  • Print

The perfect dish on a warm summer day. The cold soba noodles are light and cools the pallet which is perfect for mid day break.


  • 200g green tea soba noodles
  • 1/4 cup of radish
  • 2 stalk green onion for garnish
  • 1 cup fresh shiitake mushroom
  • 4 cups of water
  • 1/3 cup shredded nori
  • 1 cup dried shitake
  • 5g Kombu
  • 1/4 cup tamari
  • 2 tbsp mirin
  • 1/4 inch knob ginger
  • 1 tbsp wasabi
  • 1 tsp Shichimi Togarashi – Japanese red pepper mix


  1. Slice green onions and knob of ginger. Wash radish and thinly julienne. Soak radish in small bowl of ice water to make crisp.
  2. Prepare noodle dipping sauce. Heat sauce pan over medium heat. Slightly char slices of ginger and add 4 cups of water with 1/4 cup tamari and 2 tbsp of mirin. Add 1 cup of dried shiitake and 5g of Kombu. Let first boil, then simmer over low heat to reduce by 30% (25 minutes). Add more tamari or soy sauce to your taste.
  3. Prepare fresh shiitake mushrooms by wiping down with wet paper towel. Cut stems off and lightly brush with sesame seed oil. Heat grill pan on high and grill mushrooms until tender. Let rest for 5 minutes and thinly slice.
  4. Boil soba noodles for 5 minutes and place into a cold ice bath. Let sit for 5 minutes or until noodles are cold all the way through.
  5. Strain noodles and plate with green onion, radish, and toasted nori topping. Place grilled mushrooms down and finish with sprinkle of Shichimi Tograshi and enjoy!

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