If you are running out of time to prepare the sauce for cha soba, you can consider using this – sweet miso paste … Toss well, garnish with more shredded nori and sesame seeds before tucking in … Or you can divide this into 4-8 smaller portions and serve that as a appetizer.By the way, the dipping sauce with grated diakon for Agedashi Tofu goes well with cha soba too. So, unleash your creativity and churn up some new recipes for cha soba! Explore and have some fun …
Preparation: 5 mins Total time: 5 mins
Ingredients (serves 1)
° 100g cha soba, cooked
° some roasted sesame seeds, for garnish
° some nori shreds, for garnish
° few slices spring onion or coriander leaves (optional), for garnish
Sweet Miso Paste
° ¾ tablespoon miso paste
° 1 tablespoon hot water
° 1 tablespoon sugar
° 1 tablespoon sesame oil
Method
1. To make the miso paste: combine all sauce ingredients in a bowl and mix well.
2. Place the cha soba on a serving plate and top with sweet miso paste.
3. Sprinkle some sesame seeds on it, garnish with spring onion or coriander leaves, nori shreds and serve.
4 comments:
Looks so pretty! I love soba! Usually it's very plain looking when I order it at Japanese restaurants. Yours looks amazing! :-)
Thanks Chow Vegan, I just started to "play" with food and I still think it can be better ... and still thinking ...
Cheers :)
Hello, I've visited your blog a couple of times and I think some of your food really look so yummy! Can I ask what are the ingredients for making something like the original soba sauce, as I've searched in Singapore but can't find any that does not contain bonito or any fish extract in those bottled ones that they sell in stores!!! Would really appreciate it if you could share, thank you! :)
Hi live your life,
Thank you so much. No problem, Yes, i have a recipe for this, go to this:
http://crystalbyblog.blogspot.com/2008/07/cha-soba-or-cold-soba.html
You can omit alcohol if you don't consume and adjust other ingredients to your liking, because of the different brand of soy sauce and personal taste. Not difficult at all.
Cheers :)
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