Ingredients (1 Serving)

Water (40ml)

Wasabi Paste  (2 Tbsp)

Yamamori Soba / Cha Soba (100g)

Yamamori Tsuyu (Soba & Udon) (20ml)


Side Dish

Chopped Spring Onion

Grated Radish


Shredded Nori



  • Prepare the dipping sauce, diluted 1 part of Yamamori Tsuyu with 2 part of water. And keep in the refrigerator.
  • Bring about 2 liters of water to a rolling boil in a pot. Add the noodles gradually into the boiling water so that the water temperature dose not suddenly drop.
  • Stir gently to stop the noodles from sticking to the bottom of the pot. Let the water return to full boil.
  • To test, remove one strand of noodle and bite into it, the noodle should be the same color throughout and cooked through to the center with no hard core. Test frequently to avoid overcooking.
  • Drain the noodle in a sieve and rinse under cold running water, rubbing vigorously with your hands to wash off surface starch and drain again.
  • To serve, sprinkle the nori shreds over each serving of noodles. Serve the dipping sauce in individual cups or small bowls alongside.
  • To eat, mix a dab of wasabi and some spring onion with grated radish in the dipping sauce. Pick up some noodles and dip into the sauce mixture.

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