How to Cook Japanese Dried Wheat and Buckwheat Noodles—Soba, Udon, and Somen

Name: How to Cook Japanese Dried Wheat and Buckwheat Noodles—Soba, Udon, and Somen
Cuisine: Japanese
Ingredients: ice cubes; dried noodles; water; palms; noodles; dipping sauce tsukejiru; hot-noodle broth; kakejiru; shichimi togarashi; seven-spice powder

Hoshi Menrui no Yude-kata

Preparation info

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Method

Place a large bowl of cold water with some ice cubes in the sink for cooling the cooked noodles. In a large pot, bring plenty of water