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Wa Imports Matcha Green Tea Soba Noodles $9.95

The lightest, freshest noodle we know.

Cha soba is a thin Japanese soba noodle made with wheat flour, nutty buckwheat flour and green tea, which adds a spring green hue. It’s typically enjoyed in cha soba, a cold noodle dish that includes a simple dipping sauce that’s popular during Japan’s hot and humid summer season.

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HOW TO USE

Use for traditional cold cha soba: pair with a soy-based sauce for dipping and fresh garnishes like cucumber and tomato. We especially love riffing on this dish using mentsuyu with scallions, ginger, sesame seeds, and finely shredded nori. The grassy freshness of these noodles also are at home in our Miso-Walnut Soba with Bok Choy  and Spicy Garlic Soba with Greens.

Dipping Sauce for Cold Soba
In a small saucepan over medium, simmer 1 cup low-sodium chicken broth, ½ cup soy sauce, ½ cup mirin and ¼ cup sake for 3 minutes. Transfer to a bowl and refrigerate until cold. Divide the sauce between four bowls. Serve with cold cooked and drained soba noodles, along with thinly sliced scallions, toasted sesame seeds and wasabi paste for stirring into the dipping sauce. ​

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